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Chilled Lobster and Asparagus with Shallot-Tarragon Vinaigrette

Yield 2 servings


  • 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

How to Make It

  1. 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.

  2. Remove meat from claws and tails. Chill lobster meat.

  3. 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.

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

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