Tarragon Lobster with Asparagus

Name: Tarragon Lobster with Asparagus
Yield: Serves 2
Cuisine: Norway
Ingredients: One live 3-pound lobster; 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon plus 1 teaspoon tarragon vinegar; 1 pound asparagus, trimmed; ¼ teaspoon curry powder; 1½ cups dry white wine; Fine sea salt; 2 tablespoons chopped shallots; 8 tablespoons (1 stick) unsalted butter; 1 garlic clove, finely chopped

Preparation info

Serves
2

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS A SIMPLE RECIPE THAT MAKES THE MOST OF ONE LOBSTER. THE LOBSTER IS COOKED IN ITS OWN JUICES, WHITE WINE, AND BUTTER. THIS PRESERVES MORE OF THE FLAVORS AND, BECAUSE IT IS RICH, MAKES IT POSSIBLE TO SERVE SMALLER PORTIONS.

Ingredients

One live 3-pound lobster
8 tablespoons (1 stick) unsalted butter

Europe
Norway
Scandinavian
Fish course
Dinner
Pescatarian
Spicy
Scandinavia
Nordic
Gluten-free

Method

Kill the lobster, preferably with a butcher knife through the head (this has been proven to be the most humane way of killing crustaceans): Holding the lobster on a cutting board, plunge the knife into the head. Then pull the knife down and forward, splitting the front of the head in two; this kills the lobster instantly. Or plunge the lobster into a large pot of boiling water for 1 minute. Cut