Garlic Butter Lobster Salad

• 1 zest of lemon, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon mayonnaise
• 1/2 teaspoon seasoning salt or garlic salt
• 2 cups chopped baby spinach or kale
• 2 celery stalks, minced
• 1 head butter lettuce, divided into 8 leaves
• 4 raw lobster tails (TIP: if you fear snipping the lobster tails, most fishmongers will do it for you at the fish counter!)
• 1 pound asparagus, cut into 1/2-inch pieces
• 2 tablespoons unsalted butter, room temperature
• 2 tablespoons finely chopped flat-leaf parsley
• 1 garlic clove, minced
• 4 radishes, thinly sliced

1. 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.
2. 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.
3. 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.

zest of lemon, lemon juice, mayonnaise, salt, baby spinach, celery stalks, butter, lobster, unsalted butter, flatleaf parsley, garlic, radishes

Taken from food52.com/recipes/77204-garlic-butter-lobster-salad (may not work)