Categories: Seafood 
      Yield: 2 servings 
  
    1/2 c  Fresh laurel (bay leaf) 
    1/2 c  Fresh chervil 
    1/2 c  Fresh sorrel 
    1/2 c  Fresh tarragon 
    1/2 c  Fresh basil 
    1/2 c  Fresh fennel 
    1/2 c  Fresh Italian parsley 
      1 c  White vermouth 
      1    (2- to 3-lb) lobster 
 
--------------------------WILD WATERCRESS DRESSING-------------------------- 
      1    Sprig chervil 
      1    Bunch wild watercress * 
    1/2    Sm. Spanish onion; chopped 
    1/4 c  Chardonnay wine vinegar 
      1    Egg yolk 
    1/4 c  Olive oil 
           Salt 
           Fresh. ground white pepper 
      1    Tomato; julienned 
      1    Yel.bell pepper; julienned 
      1    Red bell pepper; julienned 
           Additional fresh herbs 
  
  *Note:If any of the fresh herbs called for are not available, choose any 
  seasonal herbs desired. 
  **Watercress (Upland watercress) should have stems trimmed. 
  Scatter herbs in bottom of large saucepan. Add white vermouth. Top with 
  lobster. Cover and bring to boil. Steam until lobster is done, about 20 to 
  25 minutes. 
  Meanwhile, to make dressing, in food processor or blender, combine 
  chervil, watercress, onion, wine vinegar, egg yolk, olive oil and salt and 
  pepper to taste. Blend until mixture is emulsified, being careful not to 
  blend too much or dressing will separate. Set aside. 
  Remove lobster from pan. Crack shells and claws (if any). Pour some of 
  watercress dressing on bottom of platter. Arrange lobster tail and claws 
  over dressing. Combine tomato and yellow and red peppers. Toss with 
  remaining dressing. Place around lobster. Garnish with additional herbs.