Warm lobster salad with grilled asparagus
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bottle pyramid apricot ale | |
| 1 | bunch | Lemon thyme |
| 1 | Bottle pyramid apricot ale | |
| 1 | bunch | Lemon thyme |
| 2 | Lobster tails; sliced, or meat from 1 blanched lobster | |
| Olive oil | ||
| ½ | bunch | Asparagus; blanched and grilled |
| ¼ | cup | Toasted pecans |
| ¼ | cup | Red seedless grapes; halved |
| 2 | bunches | Frisee |
| ¼ | Head radicchio; julienned | |
| 1 | tablespoon | Balsamic vinegar |
| Salt and pepper | ||
| Crispy onions | ||
Directions
To make the ale, heat Apricot Ale until it begins to boil. Lower heat and add lemon thyme and vinegar. Reduce by ¼. For the salad: saute lobster quickly in olive oil, move pan off the heat and add asparagus, pecans and grapes. Toss and add greens. Deglaze the pan with ale and vinegar, season with salt and pepper and serve. Garnish with crispy onions Original Title: WARM LOBSTER SALAD WITH GRILLED ASPARAGUS, TOASTED PECANS, GRAPES AND FRISEE FLAVORED WITH BALSAMIC AND LEMON THYME INFUSED APRICOT ALE
Courtesy of Chris Santos of Time Cafe Recipe by: QUENCH SHOW #Q1A02
Posted to MasterCook Digest V1 #308 by 4paws@... (Shermeyer-Gail) on Oct 10, 1997