Lobster Asparagus Chopped Salad
Make Lobster Asparagus Chopped Salad quickly: bright lemony dressing, tender asparagus, and sweet lobster for an elegant 2-person meal.
Ingredients
- 8 oz fresh cooked lobster (chopped (from 2 1-1/4 lb lobsters))
- 3 1/2 cups chopped asparagus
- 4 teaspoons extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1/4 tsp kosher salt
- black pepper (to taste)
- 1/2 cup cherry tomatoes (quartered)
- 2 tbsp diced red onion
- 1 basil leaf (chopped)
Instructions
Step 1: Blanch the Asparagus
Bring a medium pot of water to a vigorous boil and add the trimmed asparagus spears; cook until tender yet still firm, about 2 to 3 minutes. Immediately drain and run the spears under cold water to stop the cooking — this locks in a bright, tender-crisp texture and vivid green color. Pat the asparagus dry on a clean towel and set aside to cool briefly while you prepare the dressing.
Step 2: Whisk the Lemon-Olive Dressing
In a small bowl combine the extra virgin olive oil, fresh lemon juice, kosher salt and a few grinds of black pepper. Whisk until the oil and lemon coalesce into a light, glossy emulsion with a faint citrus sheen. Taste and adjust the seasoning so the dressing is bright and balanced — it should cling lightly to vegetables without pooling. Set the dressing next to the other prepared ingredients.
Step 3: Toss, Divide, and Serve
In a large matte turquoise ceramic bowl gently combine the cooled asparagus, chopped cooked lobster, quartered cherry tomatoes, diced red onion and chopped basil; pour the dressing over everything and toss just until everything is evenly coated — you want distinct, textured pieces, not a mushy mash. Divide the tossed salad equally into two shallow serving bowls and serve immediately, the lobster chunks plump and slightly pink, asparagus tender-crisp, tomatoes juicy and popping, onions sharp, and basil aromatic.
Notes
- Use the freshest lobster you can find for the best flavor.
- Shock asparagus in ice water to keep color and crunch.
- Store dressing separately if you need to keep leftovers overnight.
- Don’t over-dress; toss lightly so pieces remain distinct.
- Substitute shrimp or crab if lobster is not available.