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May 22
Tue
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Chilled Lobster and Asparagus with Shallots


Ingredients:
  • 12-14  ounce  Cooked Maine Lobster
  • 1/2  lb  fresh asparagus
  • 1/4  cup  olive oil
  • 2  tablespoon  fresh lemon juice
  • 1  tablespoon  white wine vinegar
  • 1  shallot, minced
  • 3/4  teaspoon  chopped fresh tarragon
  • 3/4  teaspoon  chopped fresh parsley
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  freshly ground pepper
  • 1  small head Bibb lettuce
  • 1  garnishes of fresh tarragon sprigs, lemon wedges
Directions:
Preparation:

Cook asparagus in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry. Set aside.

Combine olive oil through pepper in a jar; cover tightly, and shake vigorously.

Arrange lettuce leaves, lobster, and asparagus on plates; drizzle with dressing; add tarragon sprig and lemon wedge to each serving, if desired.

Suggestion: This salad can also be served as an entree with 72 layer cream chesse biscuits
Yield: 2 servings

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