Iceberg Babies® with Chick Lobster and Asparagus Salad


8 servings


  • 8 Garden Hearts® Iceberg Babies®
  • 8 one-pound chick lobsters
  • 2 lbs green asparagus
  • 2 cups Champagne Vinaigrette (recipe follows)
  • 8 Spicy Tuiles (instructions follow)
  • 8 small bunches of enoki mushrooms


  1. Remove outer leaves of Iceberg Babies® and wash thoroughly. Remove the core and cut an even 2-inch hole. Remove some of the inner leaves to create a bowl. Cut a generous slice from the bottom to provide stability for the bowl. Julienne the lettuce you've removed; chill all lettuce until ready to assemble.
  2. Cook lobsters in boiling salt water for 3 minutes; remove and immerse in an ice bath. Separate lobster meat from the shell, reserving the end of the tail for presentation. Cut meat into 1/2-inch cubes.
  3. Peel and cut the asparagus into 2-inch segments. Cook until tender and chill; reserve 40 asparagus tips for garnish.
  4. In a mixing bowl, combine the julienned lettuce with the cut asparagus and lobster meat. Add 2/3 of the Champagne Vinaigrette and toss gently.
  5. Fill each Iceberg Babies® bowl with an equal amount of salad mixture. Place a tuile on top and insert the lobster tail into the hole.
  6. For presentation, place the filled lettuce bowl at the center of the plate. Top with a tuile and insert lobster tail. Garnish tuile with enoki mushrooms and three asparagus tips. Sprinkle remaining vinaigrette around the lettuce and top with a couple asparagus tips.


  • 1/4 cup unsalted butter
  • 6 tbsp sugar
  • 1/4 cup heavy whipping cream
  • 2 tbsp + 1 tsp all purpose flour
  • 1 tsp Tagarashi mix
  • 1 tsp Furitake mix


  1. Position rack in center of oven and preheat to 350 F. Line two large rimmed baking sheets with a silicone baking mat or parchment paper.
  2. Melt butter in saucepan over medium-low heat. Mix in sugar, cream, flour and the Tagarashi and Furitake mixes.
  3. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through (about 10 minutes).
  4. Remove from heat. Drop eight rounded tablespoons of batter for each onto prepared sheets, spacing mounds about six inches apart.
  5. Bake tuiles, one sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Remove from the oven and while still hot, cut out a 2-inch center ring. Let the tuiles cool completely on sheets.
  6. These can be made a day ahead and stored in an airtight container at room temperature.


  • 1 shallot, quartered
  • 1 small garlic clove, peeled
  • 1 tbsp Dijon mustard
  • 2 tbsp sugar
  • 1/2 tsp kosher salt
  • 1/2 cup fresh dill, washed and de-stemmed
  • 1 dash freshly ground white pepper
  • 1/2 cup Champagne vinegar
  • 1 1/2 canola oil (or olive oil)


  1. Mix all of the ingredients in a blender, adding the oil slowly at the very end. Refrigerate for a minimum of 2 hours to meld the ingredients or prepare the day before.

Recipe by:

VP of Food at Caesars Entertainment Corp., Las Vegas, NV

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."