Claws and tails removed from 2 fresh live Lobsters (1-1/4lb. each)poached in bouillon (12-15 min.)
2headsBelgium Endivebottoms chopped, reserve 12 ears to garnish salad
1seedless orangesegmented, juice reserved
Juice of one lemon
1small red onionfinely chopped
1bunchArugulacleaned - reserve 4 leaves for each salad
4ozextra virgin olive oildivided
Salt & pepper
Remove meat from shells, slice tail meat, and keep claw meat intact.
Remove claw bone.
Toss ears, arugula, lobster meat and pinch of onion with 1/2 olive oil and 1/2 lemon juice. Season with salt and pepper. Reserve.
Toss chopped endive, 1 Tbsp. onion and orange segments with remaining olive oil, lemon and orange juices. Salt & pepper.
Center endive mix on plate. Place 4 spears of Asparagus around the endive to create a boxed look. Fan three ears across mix. Place Lobster tail meat in the center of the endive. Top with seasoned arugula.
Top with claw meat. Garnish with orange segments. Drizzle remaining sauce.