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1
To make the aioli, place the egg yolks in a blender or food processor.
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2
With the machine on, add the oil and then the vinegar in a slow, steady stream.
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3
When the mixture is emulsified, add the remaining ingredients and process until smooth.
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4
Scrape into a bowl and refrigerate.
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5
To make the soup, steam the lobsters for 4 minutes.
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6
When cooled, shell the partly cooked tail and claw meat.
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7
Refrigerate.
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8
Blanch the asparagus tips until tender, drain and refresh under cold water.
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9
Set aside.
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10
Heat the butter in a medium-size nonstick skillet over medium heat.
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11
Add the carrot, leek and water and cook until tender.
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12
Set aside.
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13
Combine the cream and half-and-half in a saucepan and cook over medium heat until hot but not simmering.
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14
Add the lobster, lower the heat and cook until the lobster is done, about 2 minutes.
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15
Remove the lobster, cut the tails in half and set aside.
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16
Stir the cream mixture into the mashed potatoes.
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17
Press through a medium-mesh sieve and season with salt and pepper.
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18
To serve, divide the lobster among 4 shallow soup bowls and spoon in the cream mixture.
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19
Swirl in a little aioli.
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20
Garnish with the carrot mixture, chervil and chives and serve.
