Created By: Mikel Anthony, Test Kitchen Chef of Chef’s Roll in San Diego, CA.

Description: Made in the sunny state of San Diego, this seafood appetizer is guaranteed to make diners swim to your restaurant in waves! Plated with a broth side made from shaved and blended lobster shells, this poached lobster feature is served on a bed of OLD BAY®-seasoned, buttered asparagus.

Yield: 4 Servings

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with McCormick for Chefs.



  • 1 whole Lobster
  • 1 each Lemon

Lobster Broth

  • Lobster Shells from lobster above
  • 2 tablespoons Red miso
  • 2 each Lemons
  • 2 teaspoons OLD BAY® Seasoning



For the Lobster:

  1. Poach lobster for 2-3 minutes in acidic water.
  2. Remove to ice bath.
  3. Pull meat from shells and shave shells.

For the Lobster Broth:

  1. Blend lobster shells in blender with other ingredients.
  2. Strain through cheese cloth and chinois.

For the Asparagus:

  1. Put 1 cup of water in pan and heat on low, slowly stirring in butter to emulsify.
  2. Place spears in water and cook until tender.
  3. Halfway through add OLD BAY® Seasoning.
  4. Remove asparagus and poach lobster basting until done.

For Serving:

  1. On a plate, place asparagus decoratively and top with lobster and a side of lobster broth.


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