Lobster Salad With Persimmon, Endive And Fennel

Whisk together all the dressing ingredients in a mixing bowl and set aside.

Cook the lobsters in a big pot with salted boiling water for 8 minutes, then cool them off in ice water. Remove the shell and set aside.

Slice the persimmon very thin and place them in the center of the plate like a flower. In a separate mixing bowl, shave fennel and endive and toss with dressing. Place the mixture over the persimmon.

Cut the lobster tail in half and brush it with a little bit of the dressing. Next, place the lobster on top of the fennel and endive. You can finish the decoration with chervil.