Grilled Lobster with Roasted Fingerling Potato and Watercress Salad

Grilled Lobster with Roasted Fingerling Potato & Watercress Salad

Simple, fresh ingredients make all the difference between a good meal and a great meal, and it couldn’t ring more true here.  Rich, buttery lobster with a salad of roasted fingerling potatoes, asparagus and watercress. Finished with a lemon aioli, it just might be the perfect meal.

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Instructions

  • 1. Preheat oven to 400 degrees.
  • 2. Prepare the asparagus by breaking or cutting off any tough bottom ends and cut what remains into 1" pieces. In a medium pot of salted water, blanch the asparagus for 2 minutes. Drain and immediately place the asparagus pieces in an ice bath; this will help the asparagus retain a bright green color. When cooled, remove and dry off with paper towel or salad spinner.
  • 3. In a large skillet over medium-low heat, saute the bacon until the fat renders and the bacon is crispy. Remove from the skillet and set aside to cool. Crumble the bacon before serving.
  • 4. Add the potatoes to the skillet. Toss (or sitr) with the bacon fat and cook, stirring occasionally, until they start to brown; about 5 minutes.
  • 5. Stir in the shallots, season with salt and pepper and place the skillet in the oven to finish. Roast for 20 minutes, stirring halfway.
  • 6. Add the asparagus to the skillet and return to the oven to heat through; about 2 minutes. Toss with the tarragon and parsley.
  • 7. To plate: top the potato mixture with the watercress and bacon and drizzle with some of the lemon aioli. Serve with the grilled lobster.
  • 8. For the lobster: Season the lobster with salt and pepper. On an oiled grill rack (or oiled grill pan) over medium-high heat, grill the lobster cut side down until the shells start to turn bright in color; about 4 minutes. Turn and grill shell-side down for an additional 4-5 minutes, or until the flesh is an opaque white and slightly firm to the touch.