Frisee, Asparagus, and Lobster Salad with Tarragon Mint Dressing
Recipe from Jeff Tenner, Corporate Chef, Director R&D, Legal Sea Foods, Boston

Tarragon Mint Dressing
1 cup Champagne vinegar
2 tablespoons minced shallots
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
1 cup fresh tarragon leaves
1 cup fresh mint leaves, chopped
2 cups olive oil
1 tablespoon salt
1⁄2 tablespoon cracked black pepper

Frisee, Asparagus, and Lobster Salad
2 heads frisee, roughly chopped
1 head red leaf lettuce, torn into 1-inch pieces
1 bunch blanched asparagus, cut at an angle into 11⁄2-inch pieces
1 cup diced roasted red pepper (1⁄4-inch dice)*
1 cup diced roasted yellow peppers (1⁄4-inch dice)*
1⁄2 pint grape tomatoes
1 cup Tarragon Mint Dressing, plus 2 tablespoons
12 ounces fresh lobster meat

For the dressing:
1. In a blender, combine the vinegar, shallots, mustard, and sugar. Puree until smooth.
2. Add the tarragon and mint to the blender and puree until smooth.
3. Drizzle in the oil with the blender running until combined. Season with salt and pepper.
    
For the salad:
1. Place frisee, red leaf lettuce, asparagus, roasted peppers, and tomatoes in a clean bowl.
2. Add 1 cup of Tarragon Mint Dressing and toss well.
3. Pile salad high on a cold dinner round.
4. Place lobster meat in the same bowl, add 2 tablespoons
of dressing, and mix well.
5. Place the dressed lobster meat around the outer edges of the salad and on top.

Serves 4

*To roast peppers, place over an open flame on the range or grill, and char well until the surface is blackened. Place them in a plastic bag and allow them to sit for 15 minutes. Then, remove from the bag and clean the peppers by peeling away charred skin and removing seeds from the inside.