This is an involved dish with layer upon layer of flavor. It is amazing, and every bite is unique.
We did make a couple changes from the original recipe. I added a bunch of poached asparagus, and used mixed Spring Greens instead of all Arugula.
Poached Asparagus
Rinse a bunch of Asparagus and snap the ends off.
Place in a large frying pan with the juice of 1 Lemon and enough water to make 1/2 inch of liquid in the bottom of the pan
Sprinkle with Herbes de Provence and Sea Salt.
Cover and poach until Asparagus is tender – about 10 minutes.
Drain liquid and place a couple handfuls of ice in the pan to stop cooking and cool.
Tomato Vinaigrette
Pesto Mayonnaise
Steaming Lobster Tails!
Fresh Tomatoes grown in our garden!
The Completed Dish
I made a “raft” of Asparagus, piled Spring Greens on it, then the vegetable mix. I used a baster to add the Tomato Vinaigrette around the salad, and an Iced Tea spoon to drop the Pesto Mayonnaise around the plate.
Buon Appetito!
Hydrangeas from my mother’s garden
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!
I love lobster(but who doesn’t?) 🙂
your dish looks and sounds gorgeous with pesto mayonnaise and poached asparagus, yum 🙂
Thanks so much!
It was amazing! And would even work well with shrimp!
Love your mother’s hydrangeas & the lobster looks yummy!
Thank you so much! My mother is an amazing gardener! And, of course, what’s better than lobster?