Roland Huber's Norway Lobster with Asparagus | FOUR Magazine

Ingredients

• 4 pieces Norwegian lobster tails
• 2 tablespoons brown butter
• salt
• lime zest
• 100ml lobster fond
• 1 teaspoon cooked mustard seeds
• 2 tablespoons watercress oil
• 200g butter
• 1 lemongrass stalk
• 1 lemon leaf
• 1 verbena branch
• 2 egg yolks
• 1 msp xanthan
• 4 chalks white asparagus
• 1 tablespoon butter
• 100 ml chicken stock
• 2 chalks white asparagus, peeled
• 2 chalks green asparagus
• white wine vinegar
• olive oil