Lobster Asparagus Chopped Salad Recipe
This delicious, easy salad features succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing
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
Bring a medium pot of water to a boil, add the asparagus and cook until tender yet firm, about 2 to 3 minutes. Drain and run under cold water to stop it from cooking further. Set aside.
In a small bowl combine the oil, lemon juice, salt and pepper.
In a large bowl combine the asparagus, lobster, tomatoes, red onion, basil and dressing. Divide equally in 2 bowls and eat right away.
Keywords: Lobster Asparagus Chopped Salad