This elegant and flavorful salad showcases the best of two favorite seasonal ingredients! Our famous Gaspé lobster (I get mine from Odessa) and our Quebec asparagus. It's tossed in a creamy lemon vinaigrette, enhanced with fresh herbs and a touch of garlic. An ideal recipe for a chic lunch or a light summer dinner.
Servings: 2 to 4
Preparation: 20 minutes
Cooking time: 20 minutes
Ingredients :
- 1 bunch of asparagus, cut diagonally into 3
- 350g baby or ratte potatoes, cut in half
- 1 live lobster of 2 lbs
- ½ cup fresh dill leaves
- ⅓ cup finely chopped chives
- 2 tbsp capers, optional
- 2 handfuls of baby spinach or baby arugula
- Salt and pepper
Sauce:
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- Juice and zest of one lemon
- 1 small clove of garlic
- 1 small French shallot, finely chopped
- Salt and pepper
Preparation :
- Bring a large pot of salted water to a boil. Add the live lobster and cook for about 16 minutes for a 2-pound lobster. Once cooked, immediately plunge it into an ice water bath to stop the cooking process. Drain, peel, and cut the meat into chunks. Set aside.
- Preheat oven to 425°F (220°C). Cut the potatoes in half and place on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until golden brown and tender. After the potatoes have been cooking for 10 minutes, add the asparagus to the baking sheet. Drizzle with a little more oil and season with salt and pepper. Continue roasting for 6 to 7 minutes, until lightly charred but still crisp.
- In a bowl, combine the mayonnaise, Greek yogurt, lemon juice and zest, and garlic. Whisk well to obtain a smooth sauce. Season with salt and pepper to taste.
- In a large bowl, combine the potatoes, asparagus, lobster, fresh herbs, and greens. Add the vinaigrette and toss gently to coat all ingredients.
- Serve in soup plates or a large serving platter. Garnish with a little dill or additional lemon zest, if desired.