Lobster sauté with asparagus tips, porcini and dried tomatoes Lobster nage

For ten portion -

Lobster - 5
Asparagus tips - 30
Slices of porcine - 30
Pieces of oven dried tomatoes - 30
Mirepoix - 250 g
Fresh tomatoes - 1
Tomato paste - 1 tbs
Cognac - 50 ml
Grape seed oil /vegetable oil (without taste) - 200 ml
Fresh Ginger - 50 g

Method -
The Lobster you will prepare in :

- Raw tail deshelled sliced lengthwise
- Boiled claws
- Save the head for the nage
- Blanch and peel the tomatoes cut them in quarters throw away the pips
- Season them with salt, pepper, garlic, thyme, icing sugar, olive oil
- Dry them in the oven about 3 hours by 80 C°
- Blanch the asparagus tips in salted water
- fry the slices of porcine in butter until golden brown – season with salt and pepper

For the nage:

- Crash the lobster head
- Fry it with olive oil in a casserole dish
- Flambé with cognac
- Add the mirepoix and the fresh tomatoes and fry all together
- Add the tomato paste and wet with water
- Bring it to the boil and let it simmer for 1 hours
- Strain it and let it reduce by ten
- Peel and slice the ginger
- Put it in grape seed oil and let it infuse for 3 hours by 80 C°
- Strain it
- Blend the reduction of lobster stock and the ginger oil about 70 : 30
- Panfry the lobster tails with olive oil
- Reheat the claws in the some pan