Yield
2 servings

How to Make It

Step 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.

Step 2

Remove meat from claws and tails. Chill lobster meat.

Step 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.

Step 4

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

Step 5

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

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