Asparagus, Lobster, Vanilla and Moai Caviar


For 8 people:

  • 1 l asparagus velouté
  • 18 g gelatin
  • 1 lobster of 500 g
  • 1 pod Planifolia Black Vanilla
  •  8 asparagus AA cooked
  • Moai Caviar
  • Purslane
  • Lavender Vinegar
  • Cornabria Blossom
  • BlinQ Blossom

For the asparagus skinouté:

  • 1 l cooking liquid from asparagus
  • 5 dl cream
  • 100 g crème fraîche
  • 50 g butter
  • Salt
  • Pepper


  • For the asparagus velouté, boil the asparagus cooking liquid down to half, add the cream, crème fraîche and butter and evaporate some more.
  • Season the velouté with salt and pepper.
  • Add the soaked gelatin and pour the mixture onto a mirrored plate and let it harden in the refrigerator.
  • Cook and clean the lobster.
  • Place the portioned lobster on a plate and drizzle with lime oil to which the vanilla marrow has been added.
  • Let the lobster become lukewarm under the heat bridge.
  • Allow the cold velouté to come to room temperature and dress the lobster, Moai Caviar, Cornabria Blossom, BlinQ Blossom, roasted asparagus pieces and purslane on top of the asparagus velouté.
  • Finish with lavender vinegar and olive oil.

Recipe: Lars van Galen - 't Lansink 
Source: Culinaire Saisonnier / Summer 2023

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