74 Lobster Salad with Caviar

Main ingredients

• 1½ litres (2½ pints) nage or court-bouillon
• 1 live lobster</

1. Wash the lobster in cold running water and plunge it into the fast boiling court-bouillon for ten minutes.
2. Remove the shell, keeping the flesh from the claws in one piece. Cut the tail into eight thick slices.
3. Top and tail the beans and cook them ‘al dente’ (for technique). Drain them. If using fresh asparagus, pr