Turbot Fillet with Lobster and Lobster Sauce, Green Asparagus

Put a large pot of water, when the water boils, put the lobster.Important it must be completely covered.Cook for about 8 minutes. It should be glazed inside.Take out the lobster, let it cool over, then break it out.Chop the lobster carcasses.Peel the onion and garlic, chop them. In a spacious saucepan, foam some butter, sauté onion, thyme and garlic until colorless, add lobster carcasses, roast, add tomato paste, then deglaze with brandy and Noilly Prat and white wine, pour whipped cream, add spices and simmer for about 15 minutes at low heat. Then strain through a fine sieve. Season to taste.Portion the turbot, season and fry in butter with rosemary just before serving.Cook the asparagus in salted water until al dente and then toss with a little butter and salt. If you want to prepare the asparagus a little earlier, be sure to quench it in ice water so that it does not lose its green color.Cut the lobster into pieces and warm it in the lobster sauce. This dish can be complemented with thyme puree.

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