Make the asparagus tips that they still have bite and keep warm. The lobster sin bubbling salted water 10 min. pull and break the meat from the shell and tongs. Fry the meat briefly in clarified butter and season with herb salt. For the sauce, crush the strawberries in a hand mixer, stir in the creme fraìche, cut the mint leaves into thin strips, fold them in and season the sauce with half a coffee spoon of balsamic vinegar tradiozinale. Arrange the still warm asparagus tips on a glass plate, place the lobster on top and garnish with the strawberry sauce.
As a supplement fresh baguette is served by Mrs. Nagel.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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