Cut the fresh asparagus extremities then peel and wash them under cold water. Separate the top portions and set aside. Cut the rest of the asparagus in sections.
In a saucepan with boiling salt water, immerse the asparagus sections then leave to cook for 15 minutes until they become very tender. Skim with the help of a skimmer then replace them by the top portions of the asparagus. Simmer for 3 minutes then remove them immediately. Drain the cooked water then keep it and set aside the top portions of the asparagus.
In a saucepan, melt the fresh butter. Incorporate the grated ginger into the flour and pour the whole thing in the melted butter. Mix well with the help of a wooden spatula and warm up for a few minutes. Add the cooked juice reserved beforehand then continue to mix until a smooth and velvety soup is obtained. Cook on low heat for a few minutes.
In a pan, place the asparagus sections then incorporate the puree obtained from the precedent soup. Warm up the whole thing for 5 minutes.
In a bowl, beat the fresh egg yolks with fresh cream then add salt and pepper as desired. Incorporate a ladle of soup and beat well for a few seconds. Incorporate this mixture to the asparagus soup. Finally, add the top portions of the asparagus and the pieces of lobster.
Spread the asparagus soup with lobster in 6 individual plates then serve while still very hot.
Part 6