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Lobster and Asparagus Salad
Ingredients
| * | 8-10 stalks asparagus |
| * | One 1 1/4 pound live lobster |
| * | FOR THE VANILLA VINAIGRETTE: |
| * | 2 vanilla beans |
| * | 1/3 cup champagne or white wine vinegar |
| * | 1/3 cup vegetable oil |
| * | 1/2 tsp. shallots, finely minced |
| * | Sea salt and freshly ground pepper |
| * | Pinch of evaporated cane juice or sugar (optional) |
| * | 2 ounces (2 cups) mesclun salad, mixed baby lettuce |
Instructions
| 1 | Fill a pot fitted with a steamer top with salted water and bring to a boil. Steam the asparagus to al dente, remove and allow to cool. |
| 2 | Place the lobster in the steamer, cover, and cook for approximately 8-10 minutes until the lobster is just cooked through. Remove and allow to cool. |
| 3 | Crack the claws to remove the meat. Split the lobster tail down the center and remove the meat. Reserve the lobster claws. |
| 4 | To prepare the vinaigrette, split the vanilla beans in half lengthwise and scrape the seeds from the insides of the pod. Combine the split beans, vanilla seeds and vinegar in a small saucepan and bring to a boil. Immediately remove pan from heat and allow to steep for 5 minutes. Remove the split beans from the pan. |
| 5 | Combine the oil and shallots in a small mixing bowl and whisk in the vinegar from the saucepan. Scrape the pan with a rubber spatula to retrieve all of the vanilla seeds. Season with salt, pepper and a pinch of sweetener, if desired. The sweetener enhances the flavor of the vanilla. |
| 6 | To assemble the salad, divide the well-drained and cooled asparagus between two serving plates. Place the washed and well-drained salad in a mixing bowl, add 1/2 of the vinaigrette and toss. Divide the salad between the two servings of asparagus. Cover the stems, but leave the asparagus tips exposed. |
| 7 | Divide the lobster and claws between the two salads, placing them on top of the salad greens. Spoon the remaining viniagrette over the lobster and asparagus tips. Serve at once. |
Notes
- A neutral vegetable oil is preferred for the taste, as a scented oil such as extra virgin olive oil tends to overwhelm the vanilla. A cold pressed oil is preferred for your health. Health and taste do occasionally conflict.
Source
Chef Jacques Haeringer, L'Auberge Chez Francois, Great Falls, VA.