Two culinary gems- lobster and asparagus meld luxuriously in this recipe.
Cook lobster and remove from tails.
Blanch the asparagus in salted boiling water about 3 minutes and refresh into salted ice water and drain.
Whisk together the mayonaise, parsley, shallots, lemon juice, lemon zest, garlic tarragon, and pepper in a bowl. Adjust the consistency by using water. Refrigerate for at least 30 minutes so the flavors will marry.
To assemble: Thread 1 asparagus tip onto each skewer, followed by 1 piece of lobster. Repeat until all of the ingredients have been used. Serve chilled with the aioli.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 36 | ||
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Calories: 38 | ||
Calories from Fat: 21 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 13.5mg | 4 % | |
Sodium 83.5mg | 3 % | |
Potassium 42.1mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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