Lobster and Summer Vegetable Salad | RICARDO

Ingredients

• 2 live lobsters, about 1 ¼ lb (565 g) each
• 1/3 cup (75 ml) 15% cream
• 1/4 cup (60 ml) sour cream
• 1 tbsp (15 ml) lemon juice
• 2 tsp (10 ml) cold water
• 1 pinch Espelette pepper, or more to taste (see note)
• 1/2 cup (125 ml) olive oil
• 3 tbsp chives, finely chopped
• 1 cup (125 g) fennel, thinly sliced on a mandoline
• 1 cup (150 g) fresh or frozen green peas, blanched and chilled
• 2 Lebanese cucumbers, cut into rounds 1/4 inch (5 mm) thick
• 8 radishes, various colours, quartered
• Fennel fronds, to taste