Warm Lobster Salad With Grilled Asparagus Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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,
1/2 bunch: Asparagus, blanched and grilled
1/4 cup: Toasted pecans,
1/4 cup: Red seedless grapes, halved
2 bunch: Frisee,
1/4 Head: radicchio, julienned
1 tbsp: 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 1/4. 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@netrax.net (Shermeyer-Gail) on
Oct 10, 1997
Source from luhu.jp
add lemon thyme and vinegar. Reduce by 1/4. 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@netrax.net (Shermeyer-Gail) on
Oct 10, 1997
Source from luhu.jp