Asparagus, Tomato, Lobster and Oyster Mushroom Salad | RICARDO

Ingredients

• 8 plum tomatoes, cut in half lengthwise
• 12 baby potatoes, cut in half
• 1/4 cup (60 ml) olive oil
• Salt and pepper
• 1 lb (454g) asparagus, trimmed
• 1/2 lb (227g) oyster mushrooms
• 2 lobsters, cooked and shelled
• Fleur de sel
• 1 egg yolk
• 1 tablespoon (15 ml) Dijon mustard
• Grated zest of 1 lemon
• Juice of 1/2 lemon
• 1/4 cup (60 ml) canola oil
• 1 tablespoon (15 ml) chopped fresh chives