INGREDIENTS:
(6 servings)
2 large or 3 medium golden beets, roasted, peeled and chilled
1 cup cooked cannellini beans
1 Tablespoon roasted garlic
To taste lemon juice
As needed extra virgin olive oil
To taste salt and pepper
3 each 1½-pound Maine lobsters
1 bunch asparagus
3 Meyer lemons
1 shallot, minced
To taste salt and pepper
½ cup extra virgin olive oil
1 Tablespoon chopped marjoram
½ bunch chives
1 head of frisée, washed and all outer leaves removed
DIRECTIONS:
Slice the beets thinly on Japanese mandolin and reserve.
Puree beans with roasted garlic, lemon juice and a little extra virgin olive oil, season and reserve.
Boil the Maine lobsters for 8 minutes and shock in an ice bath. Remove the meat and dice into ½ inch dice. Reserve 6 claws for garnish.
Cut the asparagus tips into 1½ inch lengths and cut the stems into coins on the bias. Blanch the asparagus, shock in ice bath, and reserve.
Make the Meyer Lemon Vinaigrette. Thinly slice outer skin off lemons being sure there is no pith, brunoise, place in a bowl, add the juice of the lemons and the minced shallot, and let this macerate 20 minutes. Add salt and pepper and whisk in extra virgin olive oil. Right before serving, add herbs.
To Assemble: Use a ring mold of PVC pipe about 3-3½ inches in diameter. Place the mold onto a chilled white plate, line with sliced beets, and pipe in a layer of white bean puree.
Toss together your frisée, Maine lobster, asparagus tips, and some of the Meyer lemon vinaigrette (making sure to reserve some vinaigrette to drizzle). Adjust seasoning of salad and place into ring making sure to pull the asparagus and lobster up to the top so it is visible.
Toss the asparagus coins with a little vinaigrette and sprinkle the coins around the ring mold. Garnish with a Maine lobster claw, some chive stems, and drizzle a little more vinaigrette around. Pull off mold and serve.
NUTRITIONAL:
Per serving:
calories 415
carbohydrate 31 g
cholesterol 54 mg
fat 23.5 g
protein 24.7 g
sodium 374 mg
dietary fiber 6.2 g
calcium 179 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
