Recipe Details

Originally created to inspire and first made in the sunny state of San Diego, this seafood appetizer is guaranteed to make diners swim to your restaurant in waves! Plated with a broth side made from shaved and blended lobster shells, this poached lobster feature is served on a bed of OLD BAY®-seasoned, buttered asparagus. 

For the Lobster:

  1. Bring 2 gallons of water to a boil.
  2. Squeeze lemon into water and add the rinds.
  3. Place live lobsters into water and poach for 6 minutes.
  4. Remove into an ice bath to cool.
  5. Remove meat from shells, saving 2 cups of poaching liquid and 1 lobsters worth of shells.
  6. Cut tails in half lengthwise.

For the Lobster Broth:

  1. In a blender place lobster shells, 2 cups of poaching liquid, red miso paste, lemon juice, and old bay.
  2. Blend on high until shells have been pulverized.
  3. Strain through a cheese cloth lined chinois. Reserve.

For the Asparagus Spears:

  1. Use a peeler to shave the bottom two thirds of the asparagus. Save peels and trim asparagus stalk to 3 inches.
  2. Heat 1 cup of water over low hear and slowly stir in butter to emulsify.
  3. Place asparagus in the emulsified butter and add OLD BAY seasoning.
  4. Remove asparagus when tender and add lobster meat, basting with butter mixture until fully cooked.

For Plating and Garnish:

  1. Place asparagus spears decoratively on plate, top with one lobster claw, half a tail, and knuckle meat.
  2. Garnish with asparagus shavings and serve alongside lobster broth.
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