Maine Lobster and Asparagus Salad with Curry Vinaigrette

1. 1

   In a medium jar, stir the curry powder with the water to make a thick paste.

2. 2

   Add the oil, cover tightly and shake to mix thoroughly.

3. 3

   Let stand overnight.

4. 4

   The next day, pour the curry oil into a clean jar, leaving all of the sediment behind.

5. 5

   In a large pot of boiling salted water, cook the lobsters until bright red all over, about 12 minutes.

6. 6

   Plunge the lobsters into ice water, then drain.

7. 7

   Twist off the claws, crack them and remove the meat.

8. 8

   With kitchen scissors, slit the tail shells lengthwise and remove the meat.

9. 9

   Discard the vein that runs the length of each tail.

10. 10

    Slice the tails crosswise 1/4 inch thick.

11. 11

    Bring a medium skillet of salted water to a boil.

12. 12

    Add the asparagus and cook until crisp-tender, about 3 minutes.

13. 13

    Plunge the asparagus into ice water, then drain and pat dry.

14. 14

    In a small bowl, pour the Champagne vinegar over the shallot and let stand for 10 minutes.

15. 15

    Whisk in 5 tablespoons of the curry oil until blended.

16. 16

    Add the red bell pepper and season the curry vinaigrette with salt and pepper.

17. 17

    In a large bowl, toss the greens, cilantro and chives with half of the vinaigrette.

18. 18

    Arrange the greens on a platter and surround with the asparagus.

19. 19

    Top with the lobster, drizzle on the remaining vinaigrette and serve.

* Per serving · 4 servings · Values may vary.