Lobster Watercress Salad with orange-caper aioli

Name: Lobster Watercress Salad with orange-caper aioli
Yield: Serves 2
Cuisine: American
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; Fine sea salt and freshly ground pepper; 12 orange segments cut from 2 oranges; Olive oil, preferably blood-orange oil; 1 bunch upland cress or watercress; 12 orange segments cut from 2 oranges; One 1¾-pound (800-g) live Maine lobster; 1 bunch upland cress or watercress; Kosher salt and ground black pepper; Kosher salt and ground black pepper; 1 tablespoon capers, drained, patted dry, and chopped; 1 tablespoon capers, drained, patted dry, and chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

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 watercress, orange segments, and a quick aioli.

Ingredients

Orange-Caper Aioli

½ cup (120 ml) mayonnaise
1 tablespoon grated orange zes

Americas
United States
Pescatarian
Gluten-free
California

Method

To make the aioli, in a small bowl, combine the mayonnaise, orange zest, orange juice, garlic, capers and stir to blend. Add salt and pepper to taste. Cover and let sit for 1 hour at room temperature for the flavors to blend, or refrigerate for up to 3 days.

To steam the lobster, fill a large stockpot with 3 inches (7.5 cm) of water and put a wire rack the bottom. Bring the water to a b