Arugula Salad with Lobster, Asparagus and Hazelnuts
We had this fantastic Spring salad with leftovers from Mothers Day. It was a bit of a modern spinoff of the mayo-soaked lobster salads I had as a kid (and still enjoy):
The total cost of the meal was less than a cost of a submarine sandwich each – and we both had the equivalent of 2 claws (including knuckle meat) and a full tail each. If the idea of buying and cooking lobster is scary or unknown, be sure to check out our series on buying and eating lobster - it should take the mystery out of the process (including how to use the entire animal and extend the budget tremendously).
One of the neat things about this salad is that it features raw asparagus. Asparagus, especially when it’s young, doesn’t need to be cooked at all to be eaten. I like to cut it into small discs; they add a burst of flavor and lots of texture.
This is a great meal – the portion below is what we served as a main course for two hungry people. I went heavy with the lemon as there’s no dressing on the leaves themselves. You could easily cut it in half though I liked the bold hit of lemon as a flavour in this salad.
- 2 lobsters – the meat from the tail, claws and big knuckles (the ‘arms’ that lead to the claws) removed and chopped fine.
- 4 Asparagus stalks, tough ends removed and the rest cut into small discs
- Chopped Hazelnuts (0.5-1 tablespoon after chopping). Easiest way to chop is to carefully cut a slice off a piece and then lay the flat side down and proceed carefully. Toasting after chopping is optional but nice.
- Juice of 0.5-1 lemons
- Olive Oil (.5-1 teaspoons)
- Chili flakes to your taste (I used about 0.25 teaspoons)
- Salt (to taste)
- Combine ingredients (minus the arugula) and toss.
- Allow the flavours to combine for 10-15 minutes. Stir every few minutes and taste as you go.
- Place arugula on plates, top with your mixed ingredients.
- Optional: a final application of olive oil (we have a condiment bottle that we can pour it from).
That’s all there is! It’s fantastic!