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1
In a medium saucepot sweat the shallots and garlic until translucent.
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2
Add Cava and reduce to 1 cup.
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3
Add the heavy cream, and bring to a low boil.
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4
Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon).
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5
Cool for about 5 minutes.
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6
Puree cream in a blender and pass through a chinois.
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7
Season with kosher salt, to taste.
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8
Store cream refrigerated in a sealed plastic container for up to 3 days.
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9
Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage.
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10
Add shucked oysters, including oyster liquor, and gently poach oysters in cream.
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11
Add chives and reseason with kosher salt, to taste.
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12
Putting it all together:
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13
Heat a nonstick saute pan over medium-low heat.
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14
Add butter and heat until it no longer bubbles.
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15
Add shallot, lobster and green asparagus and gently warm through.
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16
Meanwhile, crack eggs into a small mixing bowl and whisk until frothy.
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17
Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper.
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18
Add eggs to saute pan and gently scramble eggs until just barely cooked.
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19
On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in.
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20
Mixture should be very soft.
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21
Garnish with toast and oyster cava cream.
