| Warm Lobster Salad w/Grilled Asparagus
1 Bottle of pyramid apricot ale
1 bunch of Lemon thyme
2 Lobster tails; sliced,
Olive oil
1/2 bunch of Asparagus; blanched
1/4 cup of toasted pecans
1/4 cup of red seedless grapes; halved
2 bunches of Frisee
1/4 Head radicchio, julienned
1 tablespoon of balsamic vinegar
Salt and pepper
Crispy onions |
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To make the ale, heat Apricot Ale until it begins to boil. Lower heat and add lemon thyme and vinegar. Reduce by 1/4. For the salad: sauté lobster quickly in olive oil, move pan off the heat and add asparagus, pecans and grapes. Toss and add greens. Deglaze the pan with ale and vinegar, season with salt and pepper and serve. Garnish with crispy onions Courtesy of Chris Santos of Time Cafe Recipe by: QUENCH SHOW #Q1A02 Posted to MasterCook Digest V1 #308 by 4paws@netrax.net (Shermeyer-Gail) on Oct 10, 1997 |
