Maine Lobster Salad with Asparagus

INGREDIENTS:

2 lbs. chilled Maine lobster meat
1/2 lb. pencil-thin asparagus
1/2 lb. small Red Bliss potatoes
2 ears sweet corn
1/2 lb. cherry tomatoes, halved
1 ripe avocado, sliced
1 bunch arugula, washed and dried
2 hard-boiled eggs, quartered
1 recipe vinaigrette (recipe follows)

Vinaigrette:
1/3 cup sherry, champagne or white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
1/4 teaspoon sugar
2/3 cup extra virgin olive oil
1 garlic clove, sliced in half

DIRECTIONS:

Cut Maine lobster meat into bite-sized pieces, leaving claw meat (if any) intact.

Blanch asparagus in boiling, salted water, one to two minutes until tender crisp. Plunge into ice water, remove, and cool. Slice into one-inch pieces. Cover potatoes with cold, salted water. Bring to a boil, then simmer about 15 minutes until tender. Cool. Slice thinly. Steam or boil corn until just tender. Cool. Slice kernels off the cob. Lightly toss the Maine lobster meat, asparagus, potatoes, each separately with vinaigrette.

Arrange arugula on four plates. Place a layer of potato slices on arugula. Top potatoes with Maine lobster. If you have an intact claw or two, feature them on top. Arrange asparagus, tomatoes, avocado and egg slices decoratively around Maine lobster. Sprinkle with corn kernels. Drizzle with additional vinaigrette.

Vinaigrette:
Combine all but the olive oil and garlic in a blender. Add olive oil in a thin stream. Turn off blender. Add garlic slices just to flavor vinaigrette, but do not process. Remove garlic just before serving.

NUTRITIONAL:

Per serving:
Calories:              713
Carbohydrate:     24 g
Cholesterol:        254 mg
Fat:                        46 g
Protein:                 53 g
Sodium:               1172 mg
Dietary Fiber:       4.8 g
Calcium:              174 mg

Nutritional information provided by MasterCook. These profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

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