lobster salad with green goddess dressing
2 pounds asparagus stalks
4 x 1 pound lobsters freshly cooked
romaine lettuce leaves for serving
Green goddess dressing:
1 small garlic clove minced (optional)
4 anchovy fillets well drained
2 tablespoons chopped chives
2 tablespoons chopped parsley
2 teaspoons chopped tarragon
1 cup mayonnaise
1 tablespoon tarragon vinegar
3 tablespoons sour cream (optional)
salt and freshly ground black pepper
Make the dressing:
Put the garlic if using anchovy fillets and herbs in a food
processor and process until well blended.
Add the mayonnaise and process to mix. Add the vinegar and salt and
pepper to taste.
Transfer to a bowl cover and refrigerate for at least 1 hour.
Before serving stir in a few tablespoons of sour cream if
wished.
Trim the woody ends from the asparagus stalks making the stalks the
same length. Then if necessary scrape the sides of each stalk with
a swivel bladed vegetable parer starting about 2inches from the
tip.
Cook the asparagus in a skillet of boiling salted water 4 to 8
minutes (depending on size) or until tender but still crisp.
Drain and refresh under cold running water. Drain again on paper
towels.
Set aside to cool.
Crack the claws and tails of the lobsters and remove the
meat.
Keep the claw meat whole and slice the tail meat across to form
neat rounds.
Arrange the asparagus and lobster meat decoratively on a bed of
lettuce leaves. Spoon over a little of the dressing and serve the
rest separately in a small bowl.
Serves 4
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