Second Course: Lobster and Asparagus Salad
Serves 2
The Lobster
- 1 - 1 pound lobster
- 1 quart court bouillon
The Vanilla Vinaigrette
- 2 vanilla beans
- 1/3 cup champagne or white wine vinegar
- 1/3 cup vegetable oil
- ¼ teaspoon finely minced shallots
- sea salt
- freshly ground pepper
- pinch of evaporated cane juice (optional)
The Salad
- 8 - 10 stalks of lightly steamed asparagus
- 2 ounces (2 cups) mesclun salad, mixed baby lettuce
To prepared the Asparagus and Lobster
Fill a pot fitted with a steamer top with salted water and bring up to a boil. Steam the asparagus to al dente, remove and allow to cool. Place the lobster in the steamer, cover, and cook for approximately 8 -10 minutes until the lobster is just cooked through. Remove and allow to cool.
Crack the claws to remove the meat. With a pair of heavy kitchen scissors, cut the shell around the lobster tail down the center to remove the tail whole.
Cut the tail into 4 medallions and reserve with the lobster claws.
To prepare the Vinaigrette
Split the vanilla bean in half lengthwise and scrape the seeds from the insides of the pod. Combine the split beans, vanilla seeds, and vinegar in a small saucepan and bring to a boil. Immediately, remove pan from heat and allow to steep for 5 minutes. Remove the split beans from the pan.
Combine the oil and shallots in a small mixing bowl and whisk in the vinegar from the saucepan. Scrape the pan with a rubber spatula to retrieve all of the vanilla seeds.
Season with sea salt, freshly ground pepper, and a pinch of sweetener, if desired. The sweetener enhances the flavor of the vanilla.
To assemble the Salad
Divide the well-drained and cooled asparagus between two serving plates.
Place the washed and well -drained salad in a mixing bowl, add ½ of the vinaigrette and toss. Divide the salad between the two servings of asparagus . Cover the stems but leave the asparagus tips exposed.
Divide the lobster medallions and claws between the two salads placing them on top of the salad greens.
Spoon the remaining vinaigrette over the lobster and asparagus tips.
Serve at once
Hint: A neutral vegetable oil is preferred for the taste, as a scented oil such as extra virgin olive oil tends to overwhelm the vanilla. A cold pressed oil is preferred for your health. Health and taste do occasionally conflict!
