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1
In a medium jar, stir the curry powder with the water to make a thick paste.
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2
Add the oil, cover tightly and shake to mix thoroughly.
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3
Let stand overnight.
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4
The next day, pour the curry oil into a clean jar, leaving all of the sediment behind.
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5
In a large pot of boiling salted water, cook the lobsters until bright red all over, about 12 minutes.
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6
Plunge the lobsters into ice water, then drain.
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7
Twist off the claws, crack them and remove the meat.
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8
With kitchen scissors, slit the tail shells lengthwise and remove the meat.
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9
Discard the vein that runs the length of each tail.
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10
Slice the tails crosswise 1/4 inch thick.
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11
Bring a medium skillet of salted water to a boil.
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12
Add the asparagus and cook until crisp-tender, about 3 minutes.
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13
Plunge the asparagus into ice water, then drain and pat dry.
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14
In a small bowl, pour the Champagne vinegar over the shallot and let stand for 10 minutes.
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15
Whisk in 5 tablespoons of the curry oil until blended.
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16
Add the red bell pepper and season the curry vinaigrette with salt and pepper.
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17
In a large bowl, toss the greens, cilantro and chives with half of the vinaigrette.
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18
Arrange the greens on a platter and surround with the asparagus.
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19
Top with the lobster, drizzle on the remaining vinaigrette and serve.
