Lobster and Asparagus Salad (Recipe)

Ingredients

Dressing:

1 small clove garlic, crushed

2 anchovies, well drained

1/2 tbsp snipped fresh chives

1/2 tbsp chopped fresh parsley

1/2 tsp chopped fresh tarragon

125ml (4fl oz) mayonnaise

1 tsp tarragon vinegar

Salt and freshly ground black pepper to taste

1-2 tbsp sour cream (optional)

Salad:

16-20 asparagus spears

2 lobsters, claw and tail meat removed, shells discarded

375g (12oz) mixed salad leaves

Fresh herb leaves for garnish

Steps

1.  To make the dressing, put the garlic, anchovies and herbs in a food processor (or blender); process until smooth.  Add the mayonnaise; process to mix.  Add the vinegar and salt and pepper to taste.  Transfer to a bowl or other container, cover and chill for at least 1 hour.  Before serving, stir in a few tablespoons of sour cream, if desired, and adjust the seasoning to taste.

2.  Trim off and discard the ends 25-50mm (1-2in) from the asparagus spears, making all the spears the same length.  Use a vegetable peeler to peel off any tough outer layer on the stalks if necessary.  Start about 38mm (1 1/2in) from the tip when peeling.  Cook the asparagus in a pan of salted, boiling water for 4-8 minutes, depending on size, or until tender but still somewhat crisp and a vibrant green.  Drain and rinse immediately under cold running water, then drain again.  Leave to cool.

3.  Slice the lobster tail meat into 12mm (1/2in) rounds.  Leave the claw meat intact.  Arrange the asparagus spears and lobster meat on a bed of salad leaves on a chilled salad plate.  Spoon a little of the dressing over the salad, garnish with the fresh herb leaves and serve immediately.

From: Low-Carbo Cooking