Equipment
Ingredients
aioli
- 3 egg yolk
- 350 ml olive oil
- 60 ml sherry vinegar, warmed
- 2 garlic, peeled and chopped
- 8 g dijon mustard
- 2 roasted red peppers, seeded and chopped
- 7½ ml lemon juice
- salt
- black pepper
soup
- 2 lobster
- 16 asparagus
- 9 g unsalted butter
- 1 carrot, peeled and cut into 6mm dice
- 1 leek, white and light-green parts only, cut into 6mm dice
- 30 ml water
- 240 ml heavy cream
- 240 ml half-and-half
- 2 potatoes, peeled, cooked and mashed
- 6 g salt
- black pepper
- 90 ml chervil, chopped
- 27 g chives, chopped
Nutrition (per serving)
Method
In a blender, combine egg yolks, 350ml olive oil, and 60ml warmed sherry vinegar. Blend on low speed, slowly streaming in the oil and vinegar until the mixture is thick and emulsified.
Add chopped garlic, Dijon mustard, roasted red peppers, and 7.5ml lemon juice to the blender. Process until the mixture is smooth. Season with salt and pepper to taste, then refrigerate in a covered bowl.
Steam the lobsters for 4 minutes at 100°C (212°F). Allow them to cool, then extract the meat from the tails and claws. Refrigerate the meat until needed.
Blanch the asparagus tips in boiling water until tender. Immediately drain and rinse with cold water to stop the cooking process. Set aside.
Melt 9g butter in a nonstick skillet over medium heat. Add diced carrot, diced leek, and 30ml water. Cook until the vegetables are tender and water has evaporated. Set aside.
In a saucepan, heat 240ml heavy cream and 240ml half-and-half over medium heat until hot. Do not let the mixture reach a simmer (approx. 85°C/185°F).
Add the chilled lobster meat to the hot cream and cook for 2 minutes until heated through. Remove the lobster, slice the tails in half, and set aside.
Whisk the hot cream mixture into the 400g mashed potatoes until combined.
Press the potato and cream mixture through a fine-mesh sieve into a clean bowl. Season with 6g salt and black pepper to taste.
Place half a lobster tail in each of four shallow bowls. Pour the sieved soup over the lobster. Add a swirl of the chilled aioli. Garnish with the sautéed vegetables, 90ml chopped chervil, and 27g chives. Serve immediately.
Chef's Notes
- For the smoothest soup texture, ensure the mashed potatoes are completely free of lumps before adding the cream.
- The aioli recipe makes more than needed for garnish; use the remainder as a dip for bread or vegetables.
Storage
Refrigerator: 2 days — Store lobster meat and soup base separately for optimal texture.
Reheating: Gently warm the soup base over low heat; do not boil. Serve lobster cold or slightly warmed.
