Chilled Lobster and Asparagus with Shallot-Tarragon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 quarts water |
2 tablespoons salt |
2 (1- to 1 1/4-pound ) live lobsters |
1/2 pound fresh asparagus |
1/4 cup olive oil |
1 1/2 tablespoons 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 |
garnishes: fresh tarragon sprigs, lemon wedges |
Directions:
1. Bring 4 quarts water and salt to a boil in a large stockpot. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.
2. Remove meat from claws and tails. Chill lobster meat.
3. 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.
4. Combine olive oil through pepper in a jar; cover tightly, and shake vigorously.
5. Arrange lettuce leaves, lobster, and asparagus on plates; drizzle with dressing; add tarragon sprig and lemon wedge to each serving, if desired.
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