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White asparagus with poached lobster and Maltaise sauce on a cream-colored plate, Grüner Veltliner white wine glass, northern Italian marble setting

White asparagus with poached lobster and Maltaise sauce

White asparagus with poached lobster and a Maltaise sauce made from blood oranges - the most festive dish of the asparagus season. The Grüner Veltliner Ried Lamm DAC from the Kamptal is the only worthy wine partner for this festive dish with its vineyard character, richness and minerality.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Festive dish, Main course
Cuisine Austrian, French
Servings 2 Servings
Calories 780 kcal

Cooking utensils

  • 1 Large pot (for the lobster and court bouillon)
  • 1 Large pot for the asparagus
  • 1 Small saucepan (for the Maltaise sauce)
  • 1 Economy peeler
  • 1 Whisk
  • 1 Zest grater
  • 1 Juicer or lemon squeezer

Ingredients
  

  • 800 g white asparagus
  • 2 live lobsters approx. 500 g each or 2 lobster tails (frozen, defrosted)
  • 1 tsp sugar for the asparagus water

FOR THE COURT-BOUILLON:

  • 2 l Water
  • 200 ml dry white wine
  • 1 Bay leaf
  • 5 Peppercorns
  • 1 Shallot halved
  • 1 sprig of thyme
  • Juice of half a lemon
  • 1 Tbsp salt

FOR THE MALTAISE SAUCE:

  • 3 Egg yolk
  • 200 g clarified butter Clarified butter, warm
  • Juice and zest of 2 blood oranges alternatively normal oranges
  • Juice of half a lemon
  • Salt white pepper
  • 1 Pinch of cayenne pepper

Preparation
 

PREPARATION:

  • Bring all the ingredients for the court bouillon to the boil and simmer for 10 minutes.
  • Clarify the butter: melt slowly, skim off the foam, pour through a fine sieve.
  • Peel the asparagus and cut off the woody ends.
  • Squeeze the blood oranges and keep the zest separate.

COOKING STEPS:

  • Allow the court bouillon to cool to 80 °C.
  • Place the lobster (or lobster tails) in the court bouillon and poach gently at 80 °C.
  • Whole lobsters: 12-14 minutes. Lobster tails: 8-10 minutes.
  • Remove the lobster, leave to rest for 5 minutes, then break open and remove the meat.
  • Cook the asparagus in salted water with sugar at 85-90 °C for 12-15 minutes.
  • For the Maltaise sauce: Whisk the egg yolks with a splash of blood orange juice over a bain-marie until the mixture is creamy and thick.
  • Stir in warm clarified butter drop by drop, then in a thin stream - like mayonnaise.
  • Stir in the blood orange and lemon juice, season with salt, pepper and cayenne.
  • Keep the sauce warm, but do not boil.

DIRECTIONS:

  • Serve the asparagus on warmed large plates.
  • Arrange the lobster meat (tail in medallions, claws whole) on the asparagus.
  • Generously pour in the Maltaise sauce.
  • Garnish with blood orange zest and fresh chervil leaves.

SUPPLEMENTS:

  • New potatoes in May butter with sea salt
  • Steamed spinach leaves with nutmeg
  • Brioche slices, lightly toasted

Nutritional values per portion

Calories: 780kcalCarbohydrates: 52gProtein: 16gFat: 56g
Keyword Asparagus sauce Maltaise, Festive asparagus dish Wine, Grüner Veltliner Kamptal Asparagus, Maltaise blood orange sauce, Poached lobster recipe, White asparagus Lobster
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