Ingredients: 1/4 cup lemon juice 1 teaspoon Dijon mustard Sea salt 4 cups water 2 lobsters, 2 lbs each 1 pound red potatoes 2 rutabagas, medium 1/2 pound watercress, thick stems trimmed 4 mint leaves, fresh, finely chopped 4 radishes, thinly sliced 8 white peppercorns 10 cups clam juice 1/2 cup extra virgin olive oil
Directions:1. Bring the clam juice and water to a boil in a large pot. Add the lobsters headfirst, and boil for about 15 minutes. Remove from pot, and cool in ice water. 2. Remove cooked lobster meat by pulling claws and large legs away from body. Split legs with a knife and remove meat using your fingers. Crack the claws with a mallet and remove meat in one piece. Pull tail away from body and trim soft membrane on underside of tail with kitchen shears. Pull out tail meat in one piece. Slice meat into even pieces. 3. Meanwhile, boil salted water and cook potatoes and rutabagas until tender. Cool and cut into 1/2-inch slices. 4. Mince enough watercress to make 3 tablespoons. In a mortar and pestle or mini-processor, mash watercress with the garlic, peppercorns, mint, and a dash of salt. 5. Stir in mustard and lemon juice, transfer to a small bowl, and whisk in the oil. Adjust seasoning to taste. 6. Arrange the remaining watercress on a platter, garnished with sliced radish; shingle lobster medallions around the greens. 7. Arrange the sliced rutabagas and potatoes around the rim of the platter. Drizzle the dressing over all, and serve. |