teaspoon finely minced shallots
Sea salt
Freshly ground pepper
Pinch of evaporated cane juice (optional)
THE SALAD
8 - 10 stalks of lightly steamed asparagus
2 ounces (2 cups) mesclun salad, mixed baby lettuce
TO PREPARE THE ASPARAGUS AND LOBSTER: Fill a pot fitted with a steamer top with salted water and bring up to a boil. Steam the asparagus to al dente, remove and allow to cool. Place the lobster in the steamer, cover, and cook for approximately 8 -10 minutes until the lobster is just cooked through. Remove and allow to cool.
Crack the claws to remove the meat. With a pair of heavy kitchen scissors, cut the shell around the lobster tail down the center to remove the tail whole.
Cut the tail into 4 medallions and reserve with the lobster claws.
TO PREPARE THE VINIAGRETTE:
Split the vanilla bean in half lengthwise and scrape the seeds from the insides of the pod. Combine the split beans, vanilla seeds, and vinegar in a small saucepan and bring to a boil. Immediately, remove pan from heat and allow to steep for 5 minutes. Remove the split beans from the pan.
Combine the oil and shallots in a small mixing bowl and whisk in the vinegar from the saucepan. Scrape the pan with a rubber spatula to retrieve all of the vanilla seeds.
Season with sea salt, freshly ground pepper, and a pinch of sweetener, if desired. The sweetener enhances the flavor of the vanilla.
TO ASSEMBLE THE SALAD:
Divide the well-drained and cooled asparagus between two serving plates.
Place the washed and well -drained salad in a mixing bowl, add