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|
|Calories from Fat: 21 (55%)|
|Amt Per Serving||% DV|
|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 %|
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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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