๐จโ๐ณ Method
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1
Using a heavy chef's knife, split the lobsters lengthwise in half and remove the tail meat from the shell.
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2
Crack the shells of the claws and legs and extract the meat.
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3
Remove the intestinal tract that runs the full length of the tail meat and slice the meat into thick pieces.
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4
Reserve the coral or roe.
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5
Reserve some of the cooking liquid.
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6
Slice the artichoke bottoms into 12 thin slices.
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7
Rinse the wild asparagus and trim the bottoms, or peel the white asparagus with a vegetable peeler and snap off the bottoms.
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8
Cook the asparagus until just tender in salted water.
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9
Drain and let cool.
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10
Cut wild asparagus into two pieces or white asparagus into three.
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11
Cook the beans until just tender in salted water.
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12
Rinse under cold running water and cut into three pieces.
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13
Coarsely chop the walnuts.
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14
Slice the celery heart very finely.
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15
Slice or shave the truffles into thin pieces.
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16
Combine all the salad leaves in a large bowl, adding watercress leaves, beans, asparagus, artichoke bottoms, celery heart, chopped walnuts, truffles, mushrooms, vinaigrette, and truffle juice.
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17
Toss lightly and adjust seasoning with additional salt, pepper, and/or vinaigrette as needed.
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18
Divide the salad among chilled plates.
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19
Arrange some truffle slices on the left side of the salad and artichoke pieces on the right side.
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20
Place a spoonful of cold spinach sauce at the bottom of the salad.
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21
Warm the lobster meat briefly in a small amount of lobster cooking liquid.
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22
Meanwhile, finely chop the coral and mix with the lobster roe.
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23
Drain the warm lobster meat and distribute over the salad.
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24
Place the coral mixture beside the sauce and garnish open spaces with chervil sprigs.
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