Taste of Thursday Lobster Salad recipe Chefs Alessandra Quaglia and Sheldon Maloff

Chef Alessandra Quaglia and Executive Sous Chef Sheldon Maloff

Makes 4 servings

Ingredients:

Large pot of heavily salted water, with lid

2 whole live lobsters

Large pot of ice water

8 asparagus spears

1 large heirloom tomato

Salt and pepper to taste

Champagne Vinaigrette (see below)

Preparation:

Cover and bring the pot of salted water to a boil.
When the water is boiling drop in the lobsters, cover, and cook for 7 minutes.
Immediately remove the lobsters and plunge them into the ice-water bath.
Let them cool for 15 minutes.
Remove from ice-bath, drain and cut each lobster in half. Set aside.
Lightly blanch asparagus in boiling salted water and then quickly place into ice-bath to stop the cooking.
Remove from ice-bath and drain.
For each serving you will use 2 asparagus spears. Chop each spear into 6 pieces and set aside.
Slice the heirloom tomato into quarters and then thinly slice each quarter.
For each serving, arrange one quarter of the tomato slices on a plate and season lightly with salt and pepper.
Arrange 12 of the asparagus pieces on and around the tomatoes.
Place a half lobster on top of the tomatoes, cut side up.
Drizzle each lobster half with some of the vinaigrette and some on the side of the tomatoes.