Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           fresh laurel -- (bay leaf)
     1/2  cup           fresh chervil
     1/2  cup           fresh sorrel
     1/2  cup           fresh tarragon
     1/2  cup           fresh basil
     1/2  cup           fresh fennel
     1/2  cup           fresh Italian parsley
   1      cup           white vermouth
   1                    lobster -- (2- to 3-lb)
                        -----wild watercress dressing-----
   1      sprig         chervil
   1      bunch         wild watercress *
     1/2  small         Spanish onion -- chopped
     1/4  cup           chardonnay wine vinegar
   1                    egg yolk
     1/4  cup           olive oil
                        salt
                        fresh ground white pepper
   1                    tomato -- julienne
   1                    yellow bell pepper -- julienne
   1                    red bell pepper -- julienne
                        additional fresh herbs

Preparation:

*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.