- 400 gr. asparagus spears
- 1 pink grapefruit
- 100 gr. champignon mushrooms
- 1 medium lobster
- salt & sugar to taste
For the sauce
- 4 tomatoes
- 3 tablespoons Limmi lemon Juice
- 6 basil leaves
- salt & pepper to taste
- dashes of Tabasco
Place the lobster in a pot, cover, and cook until it’ s just cooked through. Remove and allow to cool. Then, crack the claws to remove the meat. With a pair of heavy kitchen scissors, cut the shell around the lobster tail down the center to remove the tail whole.
Meanwhile, bring up to boil a pot fitted with salted water and sugar. Steam the asparagus for 15 minutes, remove and allow to cool.
Slice the champignon mushrooms, the lobster meat and the asparagus, reserving the points for garnish. Once tomatoes are cooked, peel and puree them along with the pink grapefruit juice, 3 tablespoon of Limmi Lemon Juice, basil, salt and some dashes of pepper and tabasco.
Place the mushrooms, the asparagus and the lobster slices into a dish, garnishing with some diced grapefruit. Then, dress with the Tabasco and lemon flavored tomato sauce.
Garnish with asparagus points and some basil leaves.