Warm Lobster Salad with Grilled Asparagus

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Warm Lobster Salad with Grilled Asparagus Ingredients

1 Bottle pyramid apricot ale	1/4 c Toasted pecans
1 bn Lemon thyme	1/4 c Red seedless grapes; halved
1 Bottle pyramid apricot ale	2 bn Frisee
1 bn Lemon thyme	1/4 Head radicchio; julienned
2 Lobster tails; sliced, or	1 tb Balsamic vinegar
Olive oil	Salt and pepper
1/2 bn Asparagus; blanched and	Crispy onions

Instructions for Warm Lobster Salad with Grilled Asparagus

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

Main Ingredient: Seafood-OtherCuisine: Uncategorized