Lobster Tails with Pastis Creme & Asparagus Spears

From The Chew show Michael Symon was sous chef for Elizabeth Karmel. Some of her best recipes are the result of a little experimentation as is  the case for her Lobster Tails with Pastis Creme and Asparagus Spears. She was simply curious as to what would happen if she added Pastis to lobster, knowing already how delicious grilled lobster is. She’s certainly a pro when it comes to barbecue.

This recipe was very quick and easy to make and would be awesome with some crunchy bread to grab the rest of the sauce. A few notes I used Pernod as that is what I had on hand also had to put a little foil wrap under as my lobster tails came presliced along the outside part. This was DELICIOUS! Also used store bought creme fraiche.

• 1 C homemade creme fraiche (or store-bought) + more to serve (recipe blow)
• 4 sprigs fresh tarragon (or 1 tsp dried)
• kosher salt
• 4 lobster tails (5-7 oz each) – defrosted if frozen, legs and cartilage removed from the belly
• 1/4 C Pastis (Ricard or Pernod)
• olive oil

For the Homemade Creme Fraiche:

• 2 tbsp buttermilk
• 2 pints heavy or whipping cream

For the Asparagus Spears:

• olive oil
• flaky sea salt
• 1 lb large white and green fresh asparagus – large stalks that have green or purple-ish tips with moist ends
• 1 tsp kosher salt

Directions

1. Preheat the grill to medium heat
2. Brush the lobster tails with oil, then add a dash of salt and set aside
3. Meanwhile, combine the Pastis and creme fraiche for the Pastis Creme
4. Put the lobster tails on the grill, shell-side-down
5. Add a good amount of the Pastis creme fraiche to the lobster meat
6. Grill until the meat is just cooked through, approximately 7 minutes
7. Take off the grill, then garnish with a tbsp of creme fraiche
8. Top with fresh tarragon and serve immediately

For the Homemade Creme Fraiche:

1. Pour the heavy whipping cream into a glass jar with a lid
2. Add the buttermilk then carefully shake before closing the lid
3. Put the jar in the warmest part of your house (like on top of the fridge) and let sit for 2-3 days
4. When the cream has cultured, use right away and store in the fridge for up to 2 weeks

For the Asparagus:

1. Preheat a grill to medium heat
2. Rinse the asparagus and remove the bottom 1-inch of each spear
3. Put the asparagus into a resealable plastic bag, then pour in enough oil to coat all the spears
4. Seal the bag and turn to coat the asparagus evenly
5. Sprinkle with salt then reseal the bag and turn again
6. Put the asparagus on the cooking grate over direct medium heat, then cover and grill for 5-7 minutes, until caramelized
7. As the asparagus browns, turn so each side is grilled, but avoid charring
8. Remove the asparagus then season with flaky sea salt and serve right away