Lobster Salad with Watercress

• 1 large egg
• 1 large egg yolk
• 2 tsp Dijon mustard
• Zest and juice of 1 lemon
• 1 3/4 cups vegetable oil
• 3 tbsp chopped dill and/or chives
• Salt and freshly ground black pepper
• 1/2 red onion, very thinly sliced
• 1 tsp red wine vinegar
• 4 cooked lobster tails
• 1 large bunch of watercress, tough stalks removed
• 1/2 fennel bulb, very thinly sliced
• 8 sun dried tomatoes in oil, drained and chopped
• Chervil, dill, or chives, to garnish

1. To make the dressing, combine the egg, egg yolk, mustard, and lemon zest and juice in a food processor.
2. Slowly add the oil.
3. Add the dill and season.
4. Transfer to a bowl, cover, and refrigerate.
5. Combine the red onion and vinegar in a bowl.
6. Let stand for 10 minutes.
7. Drain well.
8. Remove the lobster meat from the shell, and chop it in large chunks.
9. Divide the watercress among 4 plates, and add the fennel, onion, tomatoes, and lobster; drizzle with the dressing.
10. Serve with more dressing served on the side.

egg, egg yolk, mustard, lemon, vegetable oil, dill, salt, red onion, red wine vinegar, lobster, fennel, tomatoes, chervil

Taken from www.cookstr.com/recipes/lobster-salad-with-watercress (may not work)