| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Sami | Meal-sal, Seafood-sal | 1 | Servings |
INGREDIENTS
| 1 | Bottle pyramid apricot ale | |
| 1 | Lemon thyme | |
| 1 | Bottle pyramid apricot ale | |
| 1 | Lemon thyme | |
| 2 | Lobster tails, sliced or | |
| meat from 1 blanched | ||
| lobster | ||
| Olive oil | ||
| 1/2 | Asparagus, blanched and | |
| grilled | ||
| 1/4 | c | Toasted pecans |
| 1/4 | c | Red seedless grapes, halved |
| 2 | Frisee | |
| 1/4 | Head radicchio, julienned | |
| 1 | T | Balsamic vinegar |
| Salt and pepper | ||
| Crispy onions |
INSTRUCTIONS
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: saute 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 OriginalRecipe: WARM LOBSTER SALAD WITH GRILLED ASPARAGUS, TOASTED PECANS, GRAPES AND FRISEE FLAVORED WITH BALSAMIC AND LEMON THYME INFUSED APRICOT ALE 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
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Nutrition (calculated from recipe ingredients)
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Calories: 1730
Calories From Fat: 575
Total Fat: 65.7g
Cholesterol: 1435.4mg
Sodium: 4067mg
Potassium: 2893mg
Carbohydrates: 13.8g
Fiber: 3g
Sugar: 9.7g
Protein: 258.3g