Even if you're not an expert chef, this upscale dish is incredibly easy to make and will make you look like a champ in the kitchen. It's perfect for date night or any celebration. For added creaminess, top with 1 avocado, thinly sliced. This recipe is from "Atkins: Eat Right, Not Less." https://www.atkins.com/eat-right-not-less —Atkins Nutritionals, Inc.
zest of lemon, finely grated
seasoning salt or garlic salt
chopped baby spinach or kale
celery stalks, minced
head butter lettuce, divided into 8 leaves
raw lobster tails (TIP: if you fear snipping the lobster tails, most fishmongers will do it for you at the fish counter!)
asparagus, cut into 1/2-inch pieces
unsalted butter, room temperature
finely chopped flat-leaf parsley
garlic clove, minced
radishes, thinly sliced
In This Recipe
Place the lemon zest and juice, mayonnaise, and seasoning salt or garlic salt in a large bowl, and whisk until well combined. Add the spinach or kale and celery, and toss well.
Prepare the lobster: Set the oven to broil. Using kitchen shears, snip through the hard top shell to expose the lobster meat. Transfer the tails to a baking sheet, and arrange the asparagus around the tails. Place the butter, parsley, and garlic in a small bowl, mashing the ingredients together. Spread the butter mixture over the exposed meat of the lobster, and place under the broiler on the middle oven rack.
Cook 8 to 9 minutes, until the meat is cooked through and the asparagus starts to brown. Transfer the asparagus to the bowl with the greens, and toss well. Remove the lobster meat from the shells and chop. Divide the lettuce leaves among four plates and top with the salad mixture and the lobster. Garnish with the radishes and serve immediately.