Bresc BV

Luke-warm foam of smoked asparagus with Oosterschelde lobster and a cremeux of garden peas



500 g asparagus
250 g whipping cream
200 g garden peas
150 g butter
75 g butter
75 g flour
50 g Bresc Freshly chopped shallot
50 g Dutch Garlic Beemster garlic puree
4 g agar agar
3 g smoke powder (Sosa)
2 Oosterschelde lobsters
2 l court-bouillon
salt and pepper

Preparation method

Bring 1.5 l water to the boil. Drop the peeled asparagus in the water and cook for 5 minutes. Remove the asparagus from the water and add the peel to the water. Leave to infuse for one hour on a low light (do not allow to boil). Fry the shallot in the butter. Add the flour and keep stirring until the flour has cooked. Add the strained asparagus stock gradually and then bring to the boil. Chop the top half of the asparagus into small pieces and put aside to use as the garnish. Add the bottom half to the soup and continue to cook for 15 minutes. Puree the asparagus soup in a blender until it is smooth and season with the Beemster garlic puree and salt and pepper. Puree until the soup is lovely and smooth.

Bring 0.5 litre of the asparagus to the boil and dissolve the smoke powder in it. Strain the mixture through a fine-holed strainer and fill the Kidde (whipping siphon). Aerate with two cartridges and shake the Kidde (whipping siphon) well. Bring the court-bouillon to the boil and place the lobster in the boiling stock. Bring to the boil and cook for two minutes. Turn off the heat and let the lobsters cool in the liquid. Bring 3 dl of the asparagus soup to the boil and mix in the garden peas. Puree immediately smooth in the blender and season with salt, pepper and garlic. Pour into a mould and leave to firm in the fridge. 

To plate up the cremeux, arrange it on a plate and regenerate it with the plate in the oven for 6 minutes at 100°C. Melt the butter and heat up the cleaned lobster flesh carefully in it. Arrange the lobster on the plate next to the cremeux with the luke-warm asparagus foam. Garnish with cress