- 2 lobster tails
- 1 bunch asparagus
- 1 beefsteak tomato (or heirloom)
- 1/2 stick unsalted butter (give or take)
- 3 lemons (or more – see below)
- 1 shallot
- Salt (to taste)
- Garlic powder (to taste)
Add 1/2 stick butter to sauté pan over medium heat
Once it has melted, add a teaspoon or so of salt
After removing the woody part of the asparagus, add the remainder into the pan and lightly sauté until it is just slightly tender
Add garlic powder (about 1 1/2 teaspoons).
Add in the juice of about 3 lemons, (depending on how lemon-y you like your dishes. I love citrus so I tend to add even more).
Add finely chopped shallot
Add chopped beefsteak tomato
Blend all ingredients together for just a few minutes. You don’t want your asparagus getting too soggy.
Bring the heat down as low as possible while you prep your lobster. (P.S. – you could’ve done this before everything else, as I should have).
After removing the lobster meat from the shell, cut into nice thick pieces
Add lobster to the pan and combine all ingredients
Once the lobster is cooked, (about three minutes), you can plate!
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