Warm Lobster, Asparagus Salad with Citrus Dressing

Warm Lobster, Asparagus Salad with Citrus Dressing
  • 4 first course
  • 0:25 Preparation
  • 0:10 Cooking
  • 0:35 Total Time


Add all
  • 2 x 1 lb
    (2 x 450 g)


  • Salad:

  • 6-8

    fresh asparagus, julienned

  • sufficient carrot, celeriac and fennel, julienned

  • 2

    oranges, peeled and cut into supremes

  • 1

    pink grapefruit, peeled and cut into supremes

  • sufficient quantity, mesclun greens

  • fresh herbs to taste

  • ginger dressing:

  • 1

    lemon, juice only

  • 1 Tbsp.
    (15 mL)

    red wine vinegar

  • 1 Tbsp.
    (15 mL)

    grated ginger

  • 1

    garlic clove, minced

  • 1 Tbsp.
    (15 mL)


  • Salt and freshly ground pepper to taste

  • 1/2 cup
    (125 mL)

    extra virgin olive oil



To cook lobster, bring a large pot of salted water (2 1/2 Tbsp 38 mL per 6 cups/1,5 L) to a rolling boil.

Drop lobsters in headfirst.

Once water is back to a boil, start timing: 10 minutes per pound (450 g).


In a bowl, combine salad ingredients, reserving a few citrus supremes.

Toss with dressing and fresh herbs to taste. Mound in the centre of the plate.

Slice lobster meat, except claw meat, and reheat slightly.

Lay sliced meat and claw meat on top of the salad and drizzle with dressing.

Garnish with citrus supremes and herbs.

In a small bowl, combine all ingredients except oil. Whisk in oil in a thin stream to emulsify.

Adjust seasoning.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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.

Discover your taste profile!

© Société des alcools du Québec, 2007