1 large cooked lobster
1 large cauliflower, washed
1/2 pint mayonnaise
1/4 pint vegetable oil
2 tsp. Dijon mustard
3 tbsp. lemon juice
4 hard-boiled eggs, coarsely chopped
1 tbsp. dry mustard
16 black olives, halved and pitted
Salt and pepper
2 bunches watercress, washed
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. SHARE With Your Friends: