1 1/2 pounds lobster Juice of one lemon 1 teaspoon cracked peppercorns 2 bay leaves 1 clove garlic, crushed 1 beer 2 Tablespoon asparagus, chopped (parboil until tender before chopping) 2 Tablespoon green peas 2 Tablespoons carrots, diced (parboiled 2-3 minutes) 1/2 teaspoon Chinese parsley, minced 1/2 teaspoon fresh dill 1/2 cup fresh spinach, chopped (or frozen cooked spinach, squeezed) 2 Tablespoons water chestnuts, diced Salt and pepper, to taste 1 cup mayonnaise, or to taste 1/2 teaspoon curry powder, or to taste
Steam lobster for 6 to 8 minutes over boiling water to which you have added lemon juice, cracked peppercorns, bay leaves, garlic and beer. Remove lobster from steamer when cooked and immediately submerge in ice water. Let remain in ice water until chilled, about 15 to 20 minutes. While lobster cools, make the salad by mixing all remaining ingredients, except for the mayonnaise and curry powder. Blend mayonnaise and curry powder together, then mix thoroughly with vegetables. Split the lobster in tow, remove tail meat, discard innards and reserve shell. Fill shell about half full with salad mix, reserving about one half cup of the mix. Slice tail meat into 3-4 sections and replace in tail over salad, leaving gaps between sections to fill with reserved salad mix. Crack claws and use for garnish. Arrange stuffed lobster and cracked claws on bed of finely chopped lettuce and garnish with lemon wedges and a sprig of fresh dill.