Crumbled crab and lobster, green sauce

1 Green sauce: cook the asparagus in the English style. Once they are cooked, cut 6 heads and set them aside. Mix the rest. Then pass the parsley and half of the apple through a juicer. Collect the green juice and mix with the asparagus puree, then set aside in the refrigerator.
2 Crumble the crab meat and set aside.
3Cut the other half of the apple, lemon it so that it does not oxidize and make sure to make a small cut like a brunoise.
4 Peel the lobsters and keep the tails, cut them in half to put 1/2 of them on each crumbled piece. Then, take the flesh of the pliers previously cut into small pieces, mix it with the cake and add the cut half-apple as well as the two spoons of mayonnaise and mix.
5 Make the vinaigrette with 2 tablespoons of acacia honey, balsamic vinegar, salt, pepper, grape seed oil and add 2 sprigs of fresh rosemary.
To finish
With a pastry ring, pour the crumbled cake and lobster, put on top the lobster half-back, a tip of asparagus, a few young salad leaves and edible flowers. Add a few drops of vinaigrette and a few drops of the green sauce on the plate.

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CRUMBLES

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