---------- Recipe via Meal-Master (tm) v8.02
  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
            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.