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