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a large, deep pot with water. Add the salt and Old Bay Seasoning.
Heat the water to a boil over high heat. Add the lobsters and
cover the pot. Reduce the heat to medium-low and allow the lobsters
to cook in the simmering water for about 10 minutes.
Remove the lobsters from the pot and let them cool to room
temperature on a kitchen towel.
When the lobsters are cool, break off the tail and remove
the meat. Cut the tail meat into chunks. Crack the claws and
remove the claw meat in one piece. Keep the lobster meat chilled
in the refrigerator until ready to use.
Heat a small pot of water over high heat until the water boils.
Add the green beans and cook until tender, about 3 minutes.
Drain the beans and immediately immerse them in a bowl of
ice water. This stops the cooking process and retains the
bright green color of the beans. No need to drain the beans.
Just place the bowl of ice water and beans in the refrigerator
until ready to use.
Place half the tomato slices on a plate. Place half of the
watercress on top of the tomatoes. Drain the green beans and
place half on top of the watercress.
Sprinkle the salad with the olives, goat cheese and shallots.
Top the salad with half of the chilled lobster.
Sprinkle the dried dill and lemon thyme on top and around
the salad.
Drizzle the salad with the olive oil and champagne vinegar.
Season the salad with salt and fresh ground black pepper.
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