Asparagus Lobster Salad Recipes

ASPARAGUS LOBSTER SALAD

Steps:

• In a large stock pot bring 8 quarts of salted water to a boil.
• Add lobsters.
• Return to a boil; reduce heat.
• Cover and simmer for 20 minutes.
• Drain and rinse with cold water.
• Let cool enough to handle.
• Remove meat from claws and tails.
• Slice tail meat.
• In a large saucepan cook asparagus in boiling, salted water for 4 to 6 minutes or until crisp- tender.
• Drain' rinse in cold water and drain again.
• Arrange asparagus spears and lobster over greens.
• Drizzle vinaigrette over salads.

LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE

Steps:

• Cut the lobster tails along each side of the underside with scissors.
• Pull the lobster flesh away from the shells and cut into thick slices.
• Top and tail the snow peas.
• Break off the woody end of the asparagus.
• Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
• Heat the butter in a pan, add green onions, lemon rind and juice.
• Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated through.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.