Chilled Lobster and Asparagus with Shallot-Tarragon Vinaigrette

Coastal Living
2 servings


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4 quarts water
2 tablespoons salt
2 (1- to 1 1/4-pound ) live lobsters
1/2 pound fresh asparagus
1/4 cup olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
1 shallot, minced
3/4 teaspoon chopped fresh tarragon
3/4 teaspoon chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1 small head Bibb lettuce
Garnishes: fresh tarragon sprigs, lemon wedges


Bring 4 quarts water and salt to a boil in a large stockpot. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.

Remove meat from claws and tails. Chill lobster meat.

Cook asparagus in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry. Set aside.

Combine olive oil through pepper in a jar; cover tightly, and shake vigorously.

Arrange lettuce leaves, lobster, and asparagus on plates; drizzle with dressing; add tarragon sprig and lemon wedge to each serving, if desired.

Created date

June 2001