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Lobster & Asparagus Salad Recipe

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Time

0:15 - 0:10

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2374

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Submited by

sumayya from lahore

Ingredients

1 cooked lobster, weighing about 750 g
250 g fresh asparagus, cut into 5 cm (2 in) pieces
Heart of 1 spring cabbage, weighing about 185 g, shredded
Tarragon sprigs, to garnish
TARRAGON DRESSING:
3 tablespoons virgin olive oil
3 teaspoons tarragon vinegar
2 teaspoons chopped fresh tarragon, if desired
Salt and pepper

Method

To prepare lobster, remove large claws and pinchers. Crack open claws; remove meat, trying to keep it in chunks. Using point of a sharp knife, split lobster into 2 pieces from head to tail. Starting at tail, remove meat, discarding brown feathery gills. Remove dark coral if there is any and reserve. Extract meat from body with a skewer. Slice the tail meat.
Cook asparagus in a steamer for 7 minutes. Add cabbage and steam for a further 2 minutes. Arrange vegetables and lobster meat on 4 plates.
To make the dressing, mix all the ingredients in a bowl or screw-top jar, then drizzle over the salads. Garnish with lobster coral and sprigs of tarragon. Serve at once.

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