Grilled Asparagus & Fried Lobster Caesar Salad
Grilled Asparagus & Fried Lobster Caesar Salad. Officially grilling season so we’re making this fancy and decadent salad for Saturday night. Which bonus?! Makes for the perfect Easter dish. Crispy charred asparagus topped with grilled bread cubes, lots of Parmesan, golden fried lobster tail, and alllll that Caesar dressing. Top with a little basil and sprinkle with fresh cracked black pepper for the perfect springtime salad !! And don’t forget your spring cocktail to pair with it…after all it’s Saturday ;))))
Ok so everyone loves a classic Caesar salad, but have you ever tried using grilled asparagus instead of lettuce?! And topping it with crispy panko breaded and fried lobster tail for the perfectly decadent touch?! I mean fried lobster is good on all on its own, but when you add it to this super springy, delicious dish it’s even better.
The asparagus and bread cubes are grilled until charred and crispy, the lobster tail chunks are fried until perfectly golden. Then make that creamy, classic caesar dressing and assemble. Layer the asparagus on a serving plate then top with grilled bread cubes, parmesan cheese, and fried lobster. Finally drizzle on alllll that deliciously creamy dressing, sprinkle with some black pepper, and finish with fresh basil leaves. Spring served up on one delicious decadent dish.
This dish is not only perfect for spring, but are you guys thinking what i’m thinking?! Easter?! Now that its April and easter is only 2 weeks away, it’s time to start planning menus and I think this is a perfect and fun easter dinner dish. It’s also very pretty, so perfect for serving to guests. And of course it’s fancy, and everyone loves a fancy dish for holidays.
Today I was finally able to get in a tanning day in the backyard at the beach. It was a bit chilly, but the sun definitely felt good. And I did get some slight tan lines….veryyyyy slight, but I will take it !! Now it’s time to enjoy this perfectly grilled salad with my favorite beachy cocktail…rum and orange juice. Happy Saturday guys !!
Ingredients
For the Caesar Dressing
2 tablespoons olive oil
2 garlic cloves; minced
3 - 4 anchovy filets; finely chopped
1 teaspoon dijon mustard
1 teaspoon Worcestershire
1/2 teaspoon tabasco
1 cup mayonnaise
juice of 1 lemon
2 - 3 tablespoons parmesan cheese
For the Fried Lobster
1 cup vegetable oil
4 lobster tails; cut into 2 inch pieces
salt and pepper
3 eggs; beaten
2 - 3 cups panko breadcrumbs
For the Salad
2 pounds asparagus spears; trimmed and washed
1/4 cup olive oil; divded
salt and pepper
4 - 6 slices thick-cut crusty bread
1/3 cup shaved parmesan
fresh basil for serving
Directions
Make the salad dressing. In a medium bowl, whisk the olive oil, garlic, anchovies, dijon mustard, Worcestershire, and tabasco. Stir in the mayonnaise, lemon juice, and parmesan cheese.
Drizzle the asparagus with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Grill the asparagus over medium-high heat, turning frequently until charred. Drizzle the bread with the remaining 2 tablespoons of olive oil. Sprinkle with salt and pepper. Grill the bread over medium-high heat on each side until charred. Remove from grill and tear into chunks.
In a large skillet, heat the vegetable oil. Sprinkle the lobster with salt and pepper. Dredge the lobster through the egg then through the panko. Fry in the oil until golden. Remove from skillet and drain on paper towels.
Assemble the salad. Place the asparagus on a serving dish. Top with bread cubes, parmesan, and fried lobster. Drizzle with the caesar dressing. Sprinkle with pepper and fresh basil leaves.
