Oscar Recipe

Time30m

Serves2

Fresh lump crab meat, lobster cream sauce and asparagus

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Ingredients

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1
Prepare the Asparagus
Trim the tough ends off the asparagus. In a large pot of boiling salted water, blanch the asparagus for about 2-3 minutes until bright green and tender-crisp. Drain and set aside.
2
Sauté the Garlic
In a skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
3
Add Crab Meat
Gently fold in the fresh lump crab meat to the skillet with garlic. Cook for an additional 2-3 minutes until heated through. Season with salt and black pepper to taste.
4
Incorporate Lobster Cream Sauce
Pour in the lobster cream sauce and stir gently to combine with the crab meat. Allow it to simmer for 3-5 minutes until the sauce is warmed through.
5
Combine and Serve
Plate the blanched asparagus and top it with the crab and lobster cream sauce mixture. Garnish with chopped fresh parsley before serving.