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Printable version Printable version with picture
Source : Jean-Pierre Curtat Casino Montréal
Ingredient- 2 small boots of asparagus
- 2 entire lobsters
- 75 ml of vinegar of wine of ice (or balsamic vinegar)
- 1 or 2 gray minced shallots olive Oil To The taste: chiseled chives and minced parsley
- Push watercress or small fine
- salads
- Lobsters
Ingredients:Mayonnaise- 1 yellow one of egg
- 175 ml of oil of hémérocalle (or oils olive)
- lemon juice to the taste
- salt and mill pepper
Direction- Cook the lobsters to water boiling well salty of 6 to 7 minutes, according to the weight. Leave to cool before peeling. Cut in small pieces. Slice thinly the asparagus tails, while eliminating the bases and while preserving the heads, that you will cook to water boiling salty, before to cool them in frozen water. Jump kindly the sliced thinly tails in a little oils olive with the minced shallot
Directions: Mayonnaise- Prepare the mayonnaise while integrating progressively oils it to the yellow one of egg, then the other ingredients to the taste. Done an all small vinaigrette while mixing the vinegar, the oil, the salt and the pepper. Carry the vinegar to boiling and leave to reduce to the consistency desired. Incorporate the mayonnaise to the lobster with grasses and rectify the seasoning. In one grinds in circle form, put the well seasoned asparagus, then the lobster salad. On the over, dispose some leaves of fine raised lettuces of vinaigrette. Around, arrange the asparagus heads, equally mixed to a little vinaigrette. Finish while putting some drops of reduced vinegar.
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