Charred Cold Lobster-Asparagus-Artichoke-Arugula Salad

  • 2 Each-Lobster Tails-remove from shells, cut into 1” pieces
  • 1 Pound-Asparagus
  • To Brush-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 5 Ounces-Arugula
  • 2-12 Ounce Jars-Marinated Artichoke Hearts-drained, rough chopped
  • To Taste-Herb Vinaigrette
  • To Garnish-Parmesan Cheese-shaved with a vegetable peeler

Vinaigrette

  • 1/2 Cup-Extra Virgin Olive Oil
  • 1/4 Cup-Red Wine Vinegar
  • 1 Teaspoon-Dijon Mustard
  • ½ Teaspoon-Crushed Red Pepper
  • 1/2 Teaspoon-Kosher Salt
  • 1/4 Teaspoon-Black Pepper
  • ½ Teaspoon-Ground Cumin
  • 1 Teaspoon-Chive-super fine slice
  • 1 Teaspoon-Basil, Fresh-chopped fine
  • 1 Teaspoon-Thyme, Fresh-chopped fine
  • 1 Teaspoon-Oregano, Fresh-chopped fine

Directions

  1. Place all ingredients in a jar with a tight fitting lid and shake until all ingredients are well combined.
  2. Heat a grill pan over medium high heat.
  3. Brush asparagus with a little oil, season with spice mix and place in pan.
  4. Char on all sides, do not overcook, asparagus should still have some crunch.
  5. Remove asparagus from pan, place on a tray and chill in refrigerator immediately {leave pan on heat}.
  6. Brush lobster with a little oil, season with spice mix and place in hot grill pan.
  7. Char quickly on both sides to slightly color and barley cook through.
  8. Place charred lobster on a tray and chill in refrigerator immediately.
  9. In a large mixing bowl, place grilled/chilled asparagus, arugula, artichoke.
  10. Add a touch of vinaigrette, just enough to lightly coat, and gently toss to coat.
  11. Place on individual plates or on a serving platter.
  12. Top with grilled/chilled lobster, shaved parmesan and fresh cracked black pepper.