Title: Warm Lobster Salad with Grilled Asparagus
Categories: Seafood Meal
Yield: 1 Servings

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

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

Busted by Gail Shermeyer <4paws@netrax. net>

Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

Recipe by: QUENCH SHOW #Q1A02

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