Asparagus, artichoke and lobster salad from Summer: Le Cordon Bleu Home Collection by Le Cordon Bleu

Ingredients

• 1 tablespoon chopped fresh chervil or chives
• 3 tablespoons salt
• 3 uncooked lobster tails
• 4 large artichoke hearts, from a jar or can
• 4 tablespoons salt, extra
• 24 stalks asparagus
• 60 ml (2 fl oz) walnut oil
• 120 ml (4 fl oz) vegetable oil
• 60 ml (2 fl oz) sherry vinegar
• 10 black peppercorns
• 1 bay leaf
• 500 ml (16 fl oz) white wine
• 1 leek, white part only, finely sliced
• 3 sprigs of fresh thyme
• 2 onions, finely sliced
• 1 large carrot, finely sliced
• 2 celery sticks, finely sliced
• 20 whole fresh chervil leaves, to garnish
• 1 French shallot, finely chopped