Lobster Salad with Watercress

Lobster Salad with Watercress

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To serve – 4

Preparation time- 20 minutes

A very special salad for a special treat. Now lobster is much cheaper and easily available, makes for a stand-out starter or main dish.


½ red onion, finely sliced 1 tsp red wine vinegar 4 cooked lobster tails, halved 1 large bunch watercress, tough stalks removed ½ fennel bulb, very finely sliced 8 sun-dried tomatoes, chopped Fresh herbs such as chervil, dill or chives to garnish For the dressing: 1 egg 1 egg yolk 2 tsp Dijon mustard Zest and juice of 1 lemon 400 ml/14 fl oz sunflower oil 10 g/ ¼ oz chervil or chives Salt and freshly ground black pepper


  1. To make the dressing, place the egg, egg yolk, mustard and lemon zest and juice into a blender. Blend on a low speed and slowly add the oil. Add the chervil or chives. Season to taste with salt and pepper. Set aside
  2. Place the red onion in a bowl with the vinegar, and leave to stand for 10 minutes.
  3. Remove all the meat from the lobster tails, keeping the pieces of meat as whole as possible, then slice them thickly.
  4. Arrange the watercress on plates, scatter over the fennel, the drained onion slices, and the tomatoes. Place the lobster meat on top, drizzle over the dressing and garnish with fresh herbs

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