Warm Lobster SaladRecipe: Courtesy of
'You don't have to be Diabetic to love this cookbook'Serves 4
Ingredients: 1 live lobster (about 1 1/2 pounds)
12 spears jumbo asparagus, peeled with ends trimmed
3 tablespoons (1/4 stick) cold unsalted butter; cut into small cubes
3 tablespoons freshly squeezed lemon juice
Pinch of coriander seeds
Pinch of minced fresh tarragon leaves
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Pinch of freshly ground black pepper
Directions: 1. Bring a large stockpot full of water to a boil over high heat. Add the lobster to the boiling water and cook until the shell turns bright red, 6 minutes.
Remove the pot from the heat and let the lobster sit in the pot for about 90 seconds.
2. Fill a large bowl halfway with ice water. Using tongs, remove the lobster from the pot and immerse it in the ice water.
3. Once the lobster has cooled, drain the water. Take the head of the lobster in one hand and the tail on the other and twist them in opposite directions until the upper and lower halves come apart.
Using a large, heavy knife, and working over a bowl or baking dish to collect the juice, split the lobster tail in half lengthwise. Remove the meat from the body of the lobster.
Crack the claws and remove the meat from within. Cut the lobster meat into 1-inch dice and set it aside. Also set aside about 1/4 cup of the juice from the lobster.
Remove and discard the grey-green tomalley (liver) and red roe (if any), along with the shells. (This step can be performed up to 24 hours ahead of time. Store the lobster meat and juice in separate airtight containers in the refrigerator. Let come to room temperature before proceeding.)
4. Bring the large pot of water to a boil. Cook the asparagus in the boiling water until al dente, about 8 minutes.
Fill a large bowl halfway with ice water. Use tongs to remove the asparagus from the pot and transfer it to the ice water to stop the cooking and preserve the color.
Once the asparagus has cooled, drain it and pat dry with paper towels.
5. Put the lobster juice in a pan and bring it to a boil over high heat. Remove the pan from the heat, add the butter, and whisk until it melts and is incorporated into the lobster juice.
Add 2 tablespoons of the lemon juice and stir. Swirl in the coriandor seeds and tarragon. Add the lobster meat to the pan and let warm through.
6. Whisk together 1 tablespoon of the olive oil and the remaining 1 tablespoon of lemon juice in a large bowl, then add the asparagus and gently toss to coat.
Put 3 asparagus spears in the center of each of 4 plates. Top the asparagus with the lobster meat.
Spoon the sauce over the lobster. Drizzle 1 teaspoon of olive oil over each salad and around the plate, top with a scant sprinkling of black pepper and serve.
Variations and suggestions: If you like, top each salad with some black caviar and/or a small herb salad of chervil, chives (cut into 1-inch lengths), and fresh flat-leaf parsley.
