Asparagus Spears with Lobster

A more wonderful asparagus recipe:

Lobster in boiling salted water form and simmer 10 min on low heat then remove and rinse in lukewarm water and rest. Divide the lobster between the breast shell and the tail with a twisting motion. Cut the boiled beef in half lengthwise with a large sharp kitchen knife. Remove the intestines from both halves. Twist off the lobster claws, cover with a kitchen towel and break the claws with two three firm strokes (preferably with the back of the knife), then extract the meat. Then fry the tail halves with shell and the claw meat briefly in brown butter, but just before serving. Bring water to a boil and season with salt and a touch of sugar.

Make the peeled asparagus stalks 10 to 15 minutes each according to thickness.

Toast the slices of white bread in olive oil in a frying pan until golden brown.

Add the sauce: mix the egg yolks and orange juice in a saucepan over a low heat until creamy – then gradually add the butter. Season with tarragon, tarragon vinegar, a little salt and a touch of sugar and pepper. The whipping and preparation of the sauce must be done at low to medium heat, otherwise the egg yolks will curdle. Then fry the lobster pieces briefly in butter and bring to the table with sauce, asparagus spears and toasted white bread.

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