Lobster tail, asparagus, mayonaise blanc

Preheat the oven to 195°C

Whisk a mayonaise from 1 egg yolk, 1 tsp Dyon mustard, 1 tsp warm water, 1 tsp sushi vinegar and about 75 ml grapeseed oil

Whisk the remaining egg white in a second bowl till you can turn the bowl over while the beaten egg white stays firmly in place

Then, bit by bit, carefully spoon your mayonaise into the beaten egg white. This way you can double the amount of mayonaise without having to use more oil, which is much healthier.  Taste and season with pepper and salt. 

Peel 4 white asparagus

Butterfly 2 lobster tails. Using kitchen shears cut down the center of top of 2 defrosted lobster tails down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached.  Lay the meat back in the shell, season with salt and pepper 

Sweat 1 minced clove of garlic in 25g butter, add1 tsp thyme leaves and 1/2 tbsp hacked parsley and a knifepoint smoked paprika.

Place the tails in an oven safe pan and brush the top of each tail with herb butter

Boil some salted water, enough to cover the asparagus, once it boils put in the asparagus. Keep on the lid. 

After 5 mins put out the heat, at that moment put the lobster in the hot oven, 8 mins per 100g

Drain the asparagus after 7 mins

Serve as shown, with some lemon pearls 

(Here the original recipe by Bo in Dutch, mayonaise blanc recipe by Janneke Muileboom)

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