Vichyssoise with Aioli

In a blender, combine egg yolks, 350ml olive oil, and 60ml warmed sherry vinegar. Blend on low speed, slowly streaming in the oil and vinegar until the mixture is thick and emulsified.

Add chopped garlic, Dijon mustard, roasted red peppers, and 7.5ml lemon juice to the blender. Process until the mixture is smooth. Season with salt and pepper to taste, then refrigerate in a covered bowl.

Steam the lobsters for 4 minutes at 100°C (212°F). Allow them to cool, then extract the meat from the tails and claws. Refrigerate the meat until needed.

Blanch the asparagus tips in boiling water until tender. Immediately drain and rinse with cold water to stop the cooking process. Set aside.

Melt 9g butter in a nonstick skillet over medium heat. Add diced carrot, diced leek, and 30ml water. Cook until the vegetables are tender and water has evaporated. Set aside.

In a saucepan, heat 240ml heavy cream and 240ml half-and-half over medium heat until hot. Do not let the mixture reach a simmer (approx. 85°C/185°F).

Add the chilled lobster meat to the hot cream and cook for 2 minutes until heated through. Remove the lobster, slice the tails in half, and set aside.

Whisk the hot cream mixture into the 400g mashed potatoes until combined.

Press the potato and cream mixture through a fine-mesh sieve into a clean bowl. Season with 6g salt and black pepper to taste.

Place half a lobster tail in each of four shallow bowls. Pour the sieved soup over the lobster. Add a swirl of the chilled aioli. Garnish with the sautéed vegetables, 90ml chopped chervil, and 27g chives. Serve immediately.