Asparagus And Lobster Salad Recipe
Maine Lobster Carpaccio, Asparagus, Radish, Rhubarb, Celery, Ice Plant, Sauce Americaine, and a Truffle Sabayon. Chef’s Notes: For our decadent second course, fresh and flavorful Maine lobster is quickly steamed to remove the shell, then grilled quickly for flavor and sliced thin. Atop the lobster is a salad of blanched green asparagus from Zuckerman Farms topped with a rich truffle sabayon, egg yolks whisked until a peak is formed with melted truffled butter folded in. Then the asparagus is topped with ribbons of white and green asparagus, rhubarb, and celery with sliced radish from Soil Born Farms in the mix. Sauce Americaine is a creamy lobster veloute that is dotted around the composed salad to finish the dish.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Lobster
Steam the Maine lobsters for about 10 minutes until cooked. Remove the shell and grill for 2-3 minutes for added flavor. Slice thinly and set aside.
- 2
Blanch the Asparagus
Blanch the green asparagus in boiling water for 2-3 minutes until bright green and tender. Shock in ice water to stop cooking and drain.
- 3
Prepare the Sauce Americaine
In a saucepan, melt butter and sauté shallots until translucent. Add tomato paste and white wine, reduce by half. Add lobster stock and heavy cream, simmer until thickened. Strain and keep warm.
- 4
Make the Truffle Sabayon
In a bowl over simmering water, whisk egg yolks and water until pale and thick. Slowly drizzle in truffle oil while whisking until fluffy and creamy. Keep warm.
- 5
Assemble the Salad
On a plate, arrange the sliced lobster. Top with blanched green asparagus and drizzle with truffle sabayon. Garnish with ribbons of white asparagus, rhubarb, celery, and sliced radishes. Dot with Sauce Americaine around the salad.
- 6
Finish and Serve
Finish with a few leaves of ice plant for garnish and serve immediately.
