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Buttered asparagus, lobster and masala scrambled eggs
Fruit and vegetables
½ banana
shallot
, finely chopped
1
garlic
clove, chopped
10cm/4in fresh root
ginger
, peeled and finely diced
50g/1¾oz fine fresh
chives
, chopped
16
asparagus
spears (thicker is better), trimmed to the same size
Tins, packets and jars
1 tbsp
ghee
Cooking ingredients
30ml/1fl oz
sherry vinegar
(preferably aged)
salt
, to taste
¼ tsp ground
turmeric
1 tsp
garam masala
1 tsp
tomato purée
salt
, to taste
sea salt and
black pepper
Drinks
100ml/3½fl oz ruby
port
Dairy, eggs and chilled
75g/2¾oz unsalted cold
butter
, cubed
3 large free-range
eggs
100ml/3½fl oz
double cream
50g/1¾oz unsalted
butter
, cubed
30g/1oz unsalted
butter
, melted
Meat, fish and poultry
300ml/10fl oz strong
lobster
stock (or shellfish stock)
1 cooked
lobster
(approx. 500–600g/1lb 2oz–1lb 5oz), shelled, tail cut into scallops and knuckles/claws diced
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