Asparagus Salad with Lobster

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Safies Asparagus Lobster Salad Recipe
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Safies Asparagus Lobster Salad Recipe
  • 132oz jar Safie’s Pickled Asparagus15 spears
  • Claws and tails removed from 2 fresh live Lobsters (1-1/4lb. each)poached in bouillon (12-15 min.)
  • 2heads Belgium Endivebottoms chopped, reserve 12 ears to garnish salad
  • 1 seedless orangesegmented, juice reserved
  • Juice of one lemon
  • 1 small red onionfinely chopped
  • 1bunch Arugulacleaned - reserve 4 leaves for each salad
  • 4oz extra virgin olive oildivided
  • Salt & pepper
Instructions
  1. Remove meat from shells, slice tail meat, and keep claw meat intact.
  2. Remove claw bone.
  3. 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.
  4. Toss chopped endive, 1 Tbsp. onion and orange segments with remaining olive oil, lemon and orange juices. Salt & pepper.
  5. 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.
  6. Top with claw meat. Garnish with orange segments. Drizzle remaining sauce.