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Lobster-and-asparagus dinner




Source of Recipe


published in Chatelaine's 02/2004 issue


List of Ingredients




Lemony Butter Sauce 2 garlic cloves
1/3 cup (75 mL) unsalted butter, at room temperature
1 lemon
1/4 tbsp (1 mL) salt

Thai Dipping Sauce 2 garlic cloves
1 lime
1 jalapeño pepper
2 tbsp (30 mL) rice wine vinegar
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) hot chili-garlic sauce

Dippers 2 cooked lobsters, each about 1-1/2 lbs (750 g)
1 bunch asparagus



Recipe



. For Lemony Butter Sauce, mince garlic and place in a small microwave-safe bowl with butter. Microwave, uncovered, on medium until butter is melted, about 1 minute. Or place garlic and butter in a small saucepan over medium heat. Stir until melted, 1 to 2 minutes. Garlic may start to brown if simmered longer. Remove from heat. Grate 1 tsp (5 mL) peel from lemon and squeeze 1 tsp (5 mL) juice into bowl with garlic mixture. Stir in salt. Taste and add more lemon, if needed. For Thai Dipping Sauce, mince garlic and place in a small bowl. Squeeze 2 tbsp (30 mL) juice from lime into bowl with garlic. Core and seed jalapeño. Finely chop. Add to bowl with vinegar, sugar and chili-garlic sauce. Stir until evenly mixed. Sauces will keep well, covered at room temperature, at least 1 day.

2. Twist off lobster claws. Using a lobster cracker or nutcracker, split shells. Pull out meat. Twist lobsters in half to separate tail from body. Using scissors or a sharp knife, cut through underside of tail and crack open. Pull out meat. Cut through underside of front part of body, then pick out meat. Slice into pieces large enough for dipping. Serve at room temperature or cover with plastic wrap and heat on medium in microwave just until warm.

3. Snap tough ends off asparagus and discard. Fill a large frying pan with water. Bring to a boil over high heat. Add asparagus and cook until bright green and tender-crisp, about 2 minutes. Drain well. To serve, arrange dipping sauces, lobster and asparagus on 2 plates or 1 large platter or tray.