Asparagus Salad with Lobster

Rinse the asparagus, peel the lower third and cut off the woody ends. Bring abundant water with a pinch of salt and sugar to a boil and cook the asparagus 10-15 minutes until al dente.

Separate grapefruit sections and collect juice. Clean mushrooms, cut into thin slices, mix with the grapefruit pieces and arrange on 2 plates.

Remove the asparagus from the water and drain well. Cut off the head for decoration and set aside. Cut the spears crosswise into 1 cm (approximately 1/2 inch) long pieces and distribute on the plates. Drain the lobster meat well, cut into slices and distribute over the asparagus.

For the sauce, blanch the tomatoes briefly with boiling water, peel and remove the stem approaches. Mix the pulp with grapefruit and lemon juices and basil leaves. Season with salt, pepper and a little Tabasco and pour the sauce over the salads.