Warm Lobster Salad

Ingredients

• 1 kg lobster
• Salt
• 1 bundle dill buds
• 1 bundle watercress
• 3 oranges
• 50 g cold butter
• 1 Vanilla bean
• 1 pinch cayenne pepper
• a few nasturtium flowers

Instructions

1. 1.

   Place the lobster head‑first in plenty of boiling salted water, add dill buds and cook the lobster in gently simmering water for about 15 minutes.

2. 2.

   Rinse, clean, and trim the thick stems of the watercress. Peel two oranges, separating the flesh from the white pith, and reserve the juice. Squeeze the remaining orange. Heat 20 g butter in a pan. Split the vanilla bean and scrape the seeds into the butter. Add the split bean to the pan. Pour in the orange juice and season with a pinch of salt and cayenne pepper. Let the sauce simmer gently for 2–3 minutes.

3. 3.

   Lift the lobster from the water with a slotted spoon. Cut the shell lengthwise, crack the claws with a lobster tongs, and extract the meat, cutting it into pieces.

4. 4.

   Remove the vanilla bean. Whisk the remaining butter into the sauce in small lumps. Toss orange slices, lobster pieces, and watercress briefly in the sauce and plate. Garnish the salad with nasturtium flowers.