INGREDIENTS:
(4 servings)
2 each 2 lb. live
Maine lobsters
24 thin green asparagus
2 small curly endives
1 head red lettuce
1 scant Tablespoon Sherry vinegar
1 dash
Dijon mustard
1 Tablespoon walnut oil
2 Tablespoons peanut or other tasteless oil
1 Tablespoon fresh herbs (chervil, shallots, chives)
1 pinch salt, pepper, to taste
1/4 cup heavy cream, whipped until stiff
1 dash grapefruit juice
1 pinch salt and pepper, to taste
DIRECTIONS:
Boil
Maine lobsters for 15 minutes in salted water and allow to cool in the cooking liquid.
Clean the asparagus, tie into bunches of 6 each, trim to a length of about 4 inches, and cook until tender in boiling salted water. Refresh in cold water and drain. Clean the salad greens and cut them into short lengths, if necessary.
Make vinaigrette with vinegar, mustard, walnut oil, peanut oil, herbs, and salt and pepper.
Separately season both the salad and the asparagus with the vinaigrette. Slice the tail meat of the Maine lobsters into thin medallions and brush with a little Sherry vinegar.
At the top of each plate, pile a little salad in a dome, then place 6 asparagus in a half circle around it with the tips pointing upwards. At the foot of the asparagus, arrange the medallions of Maine lobster tail in a fan, making them overlap slightly. Place a Maine lobster claw either at the base of the fan or leaning against the salad on the side opposite from the asparagus tips.
Sprinkle with chervil leaves, then finish the decoration by placing on each side of the plate a little dumpling of whipped cream flavored with grapefruit juice, salt and pepper.
Chef's Comments: The salad greens, seasonings and garnishes used in making a lobster salad may be varied according to taste and inspiration.
NUTRITIONAL:
Per serving:
calories 278.4
carbohydrate 13.7 g
cholesterol 92 mg
total fat 17.1 g
protein 20.3 g
sodium 334 mg
dietary fiber 10.9 g
calcium 220 mg
Nutritional information provided by MasterCook II. 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.
