Special Occasions Recipes - Lobster and Asparagus Salad with Herb Dressing Recipe

Ingredients

Serves 2

• 500 g/1 lb asparagus

• 2 x 750 g/1 1/2 lb lobsters, cooked mixed salad leaves, to serve 

Herb dressing:

• 1 small garlic clove, crushed

• 2 anchovy fillets

• 1 tablespoon snipped chives

• 1 tablespoon chopped parsley

• 1 teaspoon chopped tarragon

• 125 ml/4 fl oz Mayonnaise

• 1 teaspoon tarragon vinegar

• a few tablespoons soured cream (optional)

• salt and pepper

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Method:

1. First make the dressing. Put the garlic, anchovy fillets and herbs in a food processor and process until well blended.

2. Add the mayonnaise and process to mix. Add the vinegar and season to taste with salt and pepper.

3. Pour into a bowl, cover and refrigerate for at least 1 hour. Before serving, stir in a few tablespoons of soured cream, if liked.

4. Trim the woody ends from the asparagus spears, making them all the same length.

5. Cook the asparagus in a pan of boiling salted water for 4-8 minutes, until tender but still crisp. Drain and refresh under cold running water, then drain again. Leave to cool.

6. Crack the claws and tails of the lobsters and remove the meat. Keep the claw meat whole, and slice the tail meat across into neat rounds.

7. Arrange the asparagus spears and lobster meat on a bed of salad leaves. Spoon over a little of the dressing and serve the rest separately.