Lobster, Potato, and Roasted Asparagus Salad with Creamy Dressing
Lobster Salad with baby potatoes and roasted asparagus, enhanced with fresh herbs and a creamy lemon-garlic dressing. Fresh, elegant, and perfect for a gourmet homemade meal.
Chic salad, featuring my favorite seasonal ingredients
Why make this recipe?
- Wow factor, yet simple: A luxurious lobster dish that’s easy to prepare at home.
- Seasonal local freshness: Showcases spring asparagus and new potatoes
- Versatility: Can be served hot, warm, or even cold—perfect for brunch, lunch, or a light din
Bring a large pot of salted water to a boil. Add the lobster and cook for about 16 minutes for a 2 lb lobster. Once cooked, immediately plunge into an ice water bath to stop cooking. Drain, shell, and cut the meat into pieces. Set aside.
Preheat the oven to 425°F (220°C). Halve the potatoes and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast for 20 minutes or until golden and tender. After 10 minutes, add the asparagus to the sheet. Drizzle with a little oil, season with salt and pepper, and continue roasting for 6–7 minutes until lightly charred but still crisp.
In a bowl, whisk together the mayonnaise, Greek yogurt, lemon juice and zest, and garlic until smooth. Season with salt and pepper to taste.
In a large bowl, combine the roasted potatoes, asparagus, lobster, fresh herbs, and greens. Add the dressing and gently toss to coat all ingredients evenly.
Serve in shallow bowls or on a large serving platter. Garnish with extra dill or lemon zest if desired.
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Bon appetit and enjoy!
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