Salad, Lobster and Cauliflower

By Floridaberry

Ingredients

• 1 large cooked Nova Scotia Hardshell Lobster
• 1 large cauliflower, washed
• 1/4 pint vegetable oil
• 3 tbsp. lemon jujice
• 1 tbsp. dry mustard
• Salt and pepper
• Red caviar
• 1/2 pint mayonnaise
• 2 tsp. Dijon mustard
• 4 hard-boiled eggs, coarsely chopped
• 16 blck olived, halved nd pitted
• 2 bunches watercress, washed

Preparation

Step 1

Break the cauliflower into small florets and mix with the oil, lemon juice, dry mustard and seasoning, stirring well, to ensure that all the cauliflower is well coated. Chill for at least 2 hours.

Crack the lobster and remove all the meat from the shell and claws. Put the lobster meat into a bowl and stir in the mayonnaise and Dijon mustard. Mix the eggs and olives into the cauliflower, tossing gently so as not to break up the eggs.

Trim the watercress and arrange it on a serving plate. Spoon over the cauliflower mixture and top with the lobster and mayonnaise mixture. Sprinkle with the caviar and serve at once.