First it was stocks. Then, the housing market followed. Now, friends, the lobster bubble has burst. Until the United States and Canada sort out this prickly crustacean dilemma, your best investment is to simply enjoy the spoils.

You can do this best by cooking one of the most delicious dishes we've eaten at Guy Gourmet this entire summer: lobster and asparagus tart. Served by Robert Wiedmaier, executive chef of Mussel Bar at Revel in Atlantic City, these thin-crust savory pastries hold a variety of toppings, but the combination of tender asparagus and luscious lobster has a particular power to affix itself in your memory.

It doesn't hurt that Wiedmaier also spoons on crème fraiche, showers the tart with grated fontina cheese, and embeds slivers of fresh lemon throughout to add a jolt of citrus every few bites. To add a slight char and melt the cheese to gooey perfection, Mussel Bar fires their tarts in a wood-fueled oven, but your grill can work well, too.

Even with the price of lobster so low, this meal tastes like it cost you a chunk of your paycheck. Cook it with your date, treat your family, or, hell, make it all for yourself. A surplus of lobster is a beautiful, beautiful thing.

Lobster and asparagus tart
Recipe by Robert Wiedmaier, executive chef of Mussel Bar at Revel in Atlantic City

What you'll need:
1 1 ¼-lb live lobster
¼ lb asparagus, trimmed
1/3 lb of fresh dough, available at your grocery or local pizza shop
Flour
1 cup crème fraiche
1 ½ cup grated fontina cheese
1 lemon
Crushed red pepper flakes
Dill
Olive oil

How to make it:
1. Fill a large pot with water and set on high to boil. Once the water is boiling, place the lobster into the pot and cook until the shell is bright red, about 8 minutes. Remove the lobster from the water, allow to cool, and then remove the meat from the lobster. Cut the meat into bite-sized pieces and set aside.
2. Fill a separate medium-sized pot with water and boil. Place the asparagus into the water and cook until just tender, about 1 minute. Remove the asparagus from the pot and place immediately into ice water to shock. Set aside.
3. Preheat your gas grill to direct, medium-low heat or, if you have a charcoal grill, until you can hold your hand directly over the coals for about 4 seconds. As the grill heats, roll out the dough. On a large cutting board dusted with flour, use a rolling pin to thin the dough until it's less than a 1/4–inch thick (the shape doesn't matter). Lightly brush both sides of the dough with olive oil.
4. Transfer the dough to the grill and cook until the dough rises and turns slightly golden, 2 to 4 minutes. Flip the dough and repeat.
5. Remove the dough from the grill and place back onto a cutting board. Spread the crème fraiche over the dough on one side, leaving a ½-inch border around the edges. Sprinkle the fontina cheese over the dough. Scatter the lobster and asparagus over the dough evenly. Halve the lemon and slice thin rounds from one half, removing the rind. Scatter the thin lemon segments over the tart. Drizzle with olive oil and place back onto the coolest section of the grill and close the lid, allow the cheese to melt, 5 to 10 minutes.
6. Remove the tart from the grill. Sprinkle with crushed red pepper, dill, and lemon juice, to taste. Slice and enjoy. Makes 4 servings. 

Via: Grill Crispy Lobster And Asparagus Tarts