Back to:  Recipe HomeSalads/Dressings/Infused Oils Recipes Printable View
Lobster and Asparagus Salad
Makes 2 Servings
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
1Fill 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.
2Place 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.
3Crack the claws to remove the meat. Split the lobster tail down the center and remove the meat. Reserve the lobster claws.
4To 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.
5Combine 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.
6To 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.
7Divide 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.