Sometime summer supper comes in springtime because the asparagus are perfect and I just can’t wait for summer. Or I want to jumpstart summer. Or… Let’s just call this a summer supper prequel and get in with the eye candy!
Because asparagus season just happens to have coincided with the decadence of fresh lobster meat. Skewered, dredged in Old Bay seasoning, and a quick flip-flop on the hot grill.
Balance with a simple salad of greens, tomatoes (another prequel), and olives. Almost perfect. Just need to choose a crisp wine to complement…
¡Buen provecho!
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