Ingredients

1/2 teaspoon vegetable oil
1 pound ripe tomatoes, chopped
3 tablespoons finely minced onion
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup heavy cream
1 tablespoon tomato paste
Salt and freshly ground pepper
1 small bunch fresh dill, finely chopped
1 1/2 packets unflavored gelatin
1 lemon, halved
6 seven-ounce lobster tails, steamed and split down the center
1/4 cup extra-virgin olive oil
1 bunch fresh chives, chopped
3 bunches watercress, washed and stems removed

Directions

Lightly brush six small ramekins with the vegetable oil. Set aside. In a food processor, puree tomatoes with chopped onion. Strain the pulp into a bowl, pressing on the tomatoes to push as much as possible through the sieve into the bowl. In a separate bowl, combine mayonnaise, sour cream, heavy cream and tomato paste. Fold into the tomato/onion puree. Stir in a pinch of salt and pepper and the dill.

Place the gelatin into a small saucepan, and moisten it with the juice of 1/2 of the lemon. If the lemon doesn't have a lot of juice, you may need to add up to a tablespoon of water. Reserve remaining 1/2 lemon for the lobster vinaigrette. Melt the gelatin over very low heat until it dissolves. Let it cool a moment, and then pour the gelatin into the tomato mousse, mixing as you pour. Taste for salt and pepper.

Pour the finished mixture into the ramekins and refrigerate for at least 1 hour. Just before serving, run a small knife around the edge of the mold, dip the ramekin into a bowl of hot water to soften the gelatin and turn out the mousse onto a plate.

Toss the split lobster tails with the olive oil, remaining lemon juice, salt, pepper and chopped chives. Nestle the lobster on a bed of watercress next to the tomato mousse.