Lobster Watercress Salad with orange-caper aioli from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Fresh lobster is best cooked and sauced simply. Here, Maine lobster is either steamed or boiled, then removed from the shell, cut into pieces, and served with w
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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
- ground black pepper
- 1 tablespoon capers, drained, patted dry, and chopped
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