Maine Lobster & Asparagus Salad
Claws and tails removed from 2 fresh live Maine Lobsters (1-1/4lb. each) poached in bouillon (12-15 min.)
2 heads Belgium Endive, bottoms chopped, reserve 12 ears to garnish salad
1 seedless orange, segmented, juice reserved
Juice of one lemon
1 small red onion, finely chopped
1 bunch Arugula, cleaned - reserve 4 leaves for each salad
6 pieces jumbo asparagus, peeled, blanched, sliced on bias
4 oz. extra virgin olive oil, divided
Salt & pepper
Remove meat from shells, slice tail meat, keep claw meat intact. Remove claw bone. Reserve halves of tails.
Toss ears, arugula, lobster meat and pinch of onion with 1/2 olive oil and 1/2 lemon juice. Season with salt & pepper. Reserve.
Toss chopped endive, asparagus, 1 Tbsp. onion and orange segments with remaining olive oil, lemon and orange juices. Salt & pepper.
Center endive mix on plate. Fan three ears across mix. Place tail side of shell against endive. Top with seasoned arugula.
Place lobster meat on tail, top with claw meat. Garnish with orange segments. Drizzle remaining sauce.