Chilled Lobster And Asparagus With Shallot-Tarragon Vinaigrette

• 4 quarts water
• 2 tablespoons salt
• 2 (1- to 1 1/4-pound ) live lobsters
• 1/2 pound fresh asparagus
• 1/4 cup olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 shallot, minced
• 3/4 teaspoon chopped fresh tarragon
• 3/4 teaspoon chopped fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 small head Bibb lettuce
• Garnishes: fresh tarragon sprigs, lemon wedges

1. Bring 4 quarts water and salt to a boil in a large stockpot. Plunge lobsters, head first, into boiling water; return to a boil. Cover, reduce heat, and simmer 10 minutes; drain and cool.
2. Remove meat from claws and tails. Chill lobster meat.
3. Cook asparagus in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry. Set aside.
4. Combine olive oil through pepper in a jar; cover tightly, and shake vigorously.
5. Arrange lettuce leaves, lobster, and asparagus on plates; drizzle with dressing; add tarragon sprig and lemon wedge to each serving, if desired.

water, salt, live lobsters, fresh asparagus, olive oil, lemon juice, white wine vinegar, shallot, tarragon, parsley, salt, freshly ground pepper, bibb lettuce, tarragon sprigs

Taken from www.myrecipes.com/recipe/chilled-lobster-asparagus-with-shallot-tarragon-vinaigrette (may not work)