The Chef in Stead

December 21th, 2008 - Officially Winter
Arugula and Avocado Lobster Salad

For a lobster of 1lb to 1.5 lb poached your lobster 12-18 minutes. Using a well salted water with lemon wedges if you wish. You can also add parsley, celery and even a carrot if you plan on keeping the liquid for soup stock.

6 asparagus fully cooked
1 cup real mayonnaise not salad dressing like "Miracle Whip"
1/3 cup cream 33%
Lemon juice to taste
A touch of Dijon optional
1 avocado
cup extra virgin olive oil
Salt & pepper
Tarragon optional

The dressing is very simple
In a food processor add the fully cooked asparagus, mayonnaise and the cream to do a puree.
Slowly add the lemon juice and oil to make a dressing. Season with tarragon, salt and pepper.

Serve with arugula and avocado and drizzle with your dressing.

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