| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
Sami |
Seafood-sal, Meal-sal |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bottle pyramid apricot ale |
| 1 |
bn |
Lemon thyme |
| 1 |
|
Bottle pyramid apricot ale |
| 1 |
bn |
Lemon thyme |
| 2 |
|
Lobster tails; sliced, or meat from 1 blanched lobster |
|
|
Olive oil |
| 1/2 |
bn |
Asparagus; blanched and grilled |
| 1/4 |
c |
Toasted pecans |
| 1/4 |
c |
Red seedless grapes; halved |
| 2 |
bn |
Frisee |
| 1/4 |
|
Head radicchio; julienned |
| 1 |
tb |
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
Original Title: 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
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”