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Lobster and asparagus tart
Fruit and vegetables
2 tsp finely chopped
thyme
leaves
325g/11½oz trimmed and finely sliced
asparagus
8
asparagus
spears, thinly sliced lengthways
1 tbsp finely chopped
chervil
, plus extra leaves, picked
Tins, packets and jars
250g/9oz
plain flour
Cooking ingredients
2 leaves
gelatine
(bronze, if available), soaked in ice-cold water
salt and freshly ground
black pepper
100ml/3½fl oz good quality
olive oil
3 tbsp agrodolce or
balsamic vinegar
Dairy, eggs and chilled
150g/5½oz cold unsalted
butter
, cubed
1 free-range
egg
, beaten
1 free-range
egg yolk
, beaten with 1 tbsp milk
50g/1¾oz unsalted
butter
150ml/5fl oz
double cream
Meat, fish and poultry
2 cooked
lobster
weighing 500g/1lb 2oz each, shells removed, and cut into small pieces
Other
salt
salt and freshly ground black pepper
Back to recipe
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