Griddled lobster served with asparagus puree, marinated asparagus, sauce vierge and fresh chervil.
"The lobster can be cooked in advance and kept wrapped in a moist tea towel in the fridge."
Bring a pan of water to the boil.
Prepare the asparagus so that the stems are all one size. Cut all but four stems into 4 pieces. Peel and finely chop the onions.
Add salt to the pan of water and then add the asparagus pieces to the pan and cook for 5 minutes.
In a saucepan, melt the butter and then add the onion and a pinch of salt. Sweat for a couple of minutes and then cook over a low heat for 10 minutes.
Check that the asparagus are cooked using the tip of a sharp knife - if there is no resistance then the asparagus are cooked. Remove from the pan and place in iced water to halt the cooking process. Once cold, drain and set aside.
Place the cooked onions and asparagus in a food processor and blend until you have a smooth puree. Place the mixture in a bowl and season with salt and pepper.
Use a mandolin to very thinly slice the whole asparagus. Season with salt, pepper and olive oil and then set aside.
Preheat the oven to 200°C.
Bring a large pan of water to the boil.
Remove the lobster tails from the bodies by holding the body and twisting the tail off. Cut the tails in half lengthways. Place the lobster claws in boiling water with vinegar for 5 minutes. Remove from the pan, allow to cool and then remove the shell.
Season the tails with salt and olive and then cook on a griddle pan so that the lobster is cooked with a criss-cross pattern. Griddle the lobster claws in the same way.
Place the tails in a baking dish and cook in the oven for 4 minutes and then remove from their shells.
Brush the lobster with olive oil and set aside.
Wash the chives and the spring onions. Finely chop the chives and slice the spring onions.
Crush the smoked almonds.
Mix together the sauce vierge ingredients, season with salt, pepper and olive oil and leave to marinate.
Use a stainless steel serving ring to place the asparagus puree. Place half a lobster tail and a claw on top. Arrange the asparagus slices over the dish and finish with the sauce vierge and fresh chervil leaves.