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Ingredients :

• 4 shelled and cooked lobsters
• 500 gr. of peeled asparagus
• 50 gr. of salted butter
• 200 gr. of roughly sliced oyster mushrooms (or morel)
• 200 ml of fish aroma (or chicken stock)
• ¼ teaspoon of baking soda
• 12 mini rabiole (or parsnip)
• 12 mini carrots
• 4 rolled-out puff pastry 4½ inches X 3 inches X ¼ inch thick
• 250 gr. of puff pastry

Preparation :

• Cook the puff pastry a day ahead. This will ensure an appropriate crispiness when reheated before being served. It is recommended to cut in half before reheating it.
• Bring the fish aroma to the boil.
• Add 200 gr. of head-sliced asparagus.
• Bring to the boil again and add the baking powder (speeds up the cooking and helps maintain the colour).
• Cook 2 minutes.
• Pour into the bowl of the blender and mix for about two minutes while incorporating the butter in small cubes (50 gr.).
• Sieve and heat in a double boiler (Bain Marie).
• Put salt and pepper as needed (about 350 ml of sauce).
• Cook the mini-vegetables and the remaining asparagus in water.
• Reheat the lobster with steam.
• Fry the oyster mushrooms in butter.
• Add in the lobster.
• Top with the asparagus emulsion.
• Lay the mini-vegetables and cover with the puff pastry.

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