Lobster and Summer Vegetable Salad

Ingredients

• Lobsters

  • 2 live lobsters, about 1 ¼ lb (565 g) each

• Dressing

  • 1/3 cup (75 ml) 15% cream
  • 1/4 cup (60 ml) sour cream
  • 1 tbsp (15 ml) lemon juice
  • 2 tsp (10 ml) cold water
  • 1 pinch Espelette pepper, or more to taste (see note)

• Chive Oil

  • 1/2 cup (125 ml) olive oil
  • 3 tbsp chives, finely chopped

• Vegetables

  • 1 cup (125 g) fennel, thinly sliced on a mandoline
  • 1 tbsp (15 ml) lemon juice
  • 1 cup (150 g) fresh or frozen green peas, blanched and chilled
  • 2 Lebanese cucumbers, cut into rounds 1/4 inch (5 mm) thick
  • 8 radishes, various colours, quartered
  • Fennel fronds, to taste