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

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