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Lobster and Asparagus Salad

  • 3 pounds fresh asparagus
  • Salted water
  • Mayonnaise
  • 2 small lobsters
  • Finely chopped truffle
  • Lettuce
Peel 3 pounds fresh asparagus, cut into small pieces, cook in slightly salted water until tender. Drain, chill. When cold, mix with mayonnaise and arrange on platter in an oblong shape.
Remove meat from 2 small lobsters and arrange it decoratively on the aspragus. (Remove the meat from claws without crumbling it, if possible). Spray a long ribbon of mayonnaise over the lobster and delicately sprinkle with finely chopped truffle.
Place on of the empty lobster at one end of platter and the shell of a tail at the other end. On the sides place some finely cut lettuce.
Submitted by Cassyjean - Torrington, CT Jun 7, 2009
15 min 30 min 45 min

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