Lobster and Asparagus Verrine

Lobster and Asparagus Verrine
  • 2 servings
  • 0:15 Preparation
  • 0:04 Cooking
  • 0:19 Total Time


Add all
  • Dressing:

  • 1

    zested orange

  • 2 Tbsp.
    (30 mL)

    orange juice

  • 4 Tbsp.
    (60 mL)


  • 1 tsp.
    (5 mL)

    bio honey

  • 1

    chives chopped fine

  • Filling:

  • boston lettuce

  • 8

    green asparagus

  • 2 cups
    (500 mL)

    cooked lobster meat cut into 1/2 in. (1 cm) pieces


Dressing: Put orange zest and juice in a bowl. Stir in mayonnaise, honey and chives. Set aside.

Cup lettuce into chiffonnade (fine shreds).

Blanch asparagus 3 - 4 minutes in barely boiling water. Cool in a cold water bath, and cut into pieces, reserving tips.

In glasses, alternate layers of lobster meat, asparagus and lettuce.

Add dressing.

Serve with toasted pita points or corn chips.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007