Recipe for Pan-Seared Lobster with Foaming Butter and Its Bisque, Crunchy Asparagus

Preparation of the bisque Cut the tails off the lobsters and shell them, set them aside in the fridge. Keep the shells and cut the bodies in half. Chop the leek into pieces, peel the garlic, onion, and carrots, and cut them into large pieces. In a large pot, heat the oil and then sauté the shells and vegetables for about 5 minutes.

Deglaze with white wine and let it reduce by half. Add salt and pepper as well as tomato paste and stock. Pour in the water and mix, cover, and let it boil for 30 minutes. After 30 minutes, strain it all to keep only the juice. Press with a wooden spoon to extract as much juice as possible. Bring the juice to a boil uncovered for 5 minutes. Whisk in some butter mixture to achieve the desired consistency.

Preparation of asparagus Remove a part of the base of the asparagus using a knife and a peeler. Bring a large volume of salted water to a boil. Immerse the asparagus for about 8 minutes.

In the meantime, prepare another container of cold water with some ice cubes. After 8 minutes, remove the asparagus and plunge them into the cold water. Allow them to cool, then place them on a paper towel.

Finishing and plating Melt the butter in a large skillet. When the butter starts to foam, add the tails and the asparagus. Begin warming the bisque. When everything starts to color, turn off the heat.

To finish, pour a little bisque into the bottom of the plates. Place some asparagus on top. You can add a bit of foam. On top of the asparagus, add a tail. A small twist of the mill, five berries, one or two sprigs of dill, and serve.