Title: Warm Lobster Salad with Grilled Asparagus
Categories: Seafood-sal, Meal-sal
Yield: 1 Servings

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

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