Lobster Watercress Salad with orange-caper aioli from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Ingredients

• 1 tablespoon grated orange zest
• ½ cup (120 ml) mayonnaise
• 2 teaspoons pureed poached garlic
• 1 tablespoon fresh orange juice
• Fine sea salt and freshly ground pepper
• Olive oil, preferably blood-orange oil
• 12 orange segments cut from 2 oranges
• 1 bunch upland cress or watercress
• One 1¾-pound (800-g) live Maine lobster
• Kosher salt and ground black pepper
• 1 tablespoon capers, drained, patted dry, and chopped