Lobster Asparagus Chopped Salad

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• 8 oz fresh cooked lobster (chopped from 2 1-1/4 lb lobsters)
  Ingredient note

  Source: 8 oz fresh cooked lobster (chopped from 2 1-1/4 lb lobsters)
• 3 1/2 cups chopped asparagus
  Ingredient note

  Source: 3 1/2 cups chopped asparagus
• 4 teaspoons extra virgin olive oil
  Ingredient note

  Source: 4 teaspoons extra virgin olive oil
• 2 tbsp fresh lemon juice
  Ingredient note

  Source: 2 tbsp fresh lemon juice
• 1/4 tsp kosher salt
  Ingredient note

  Source: 1/4 tsp kosher salt
• As Needed black pepper
  Ingredient note

  Source seasoning: black pepper (to taste)
• 1/2 cup cherry tomatoes (quartered)
  Ingredient note

  Source: 1/2 cup cherry tomatoes (quartered)
• 2 tbsp diced red onion
  Ingredient note

  Source: 2 tbsp diced red onion
• 1 each basil leaf (chopped)
  Ingredient note

  Source: 1 basil leaf (chopped)

1. Bring a medium pot of water to a boil, add the asparagus and cook until tender yet firm, about 2 to 3 minutes. Drain and run under cold water to stop it from cooking further. Set aside.
2. In a small bowl combine the oil, lemon juice, salt and pepper.
3. In a large bowl combine the asparagus, lobster, tomatoes, red onion, basil and dressing. Divide equally in 2 bowls and eat right away.