Ingredients (serves 2)

  • 2 1 and � pound lively Atlantic lobsters
  • 1 bunch green Ontario asparagus
  • 1 bunch white Quebec asparagus
  • 1 dash of vertjus
  • 4 oz olive oil
  • 2 cloves garlic, minced
  • 2 pads butter, melted
  • 1 Tsp. Dijon
  • squeeze of lemon
  • squeeze of orange
  • 2 stalk of tarragon, picked


Quickly blanche lobsters in rolling boiling water for 1 minute. Remove from heat and let cool on a cutting board. In a separate pot of salted boiling water blanche trimmed asparagus for 1 minute and plunge into ice water. Remove from water and chop into fork-sized pieces and in a separate bowl whisk remaining ingredients together and combine with asparagus. Mix warm melted butter with minced garlic.

Placing a sharp French knife at the back of the lobster's head split in two. Flip knife over and crack knuckles and claws lightly for easy access. Place lobster in shell on smoking hot BBQ grill. Grill for 3 minutes per side or until obviously cooked. Remove from heat and baste with garlic butter. Arrange lobster and salad mixture in artful manner on plate and serve.

Recipe submitted by: Benitz Bistro