Lobster with King Crab Custard

For the custard: Soften gelatine in cold water. Peel and mince garlic. Heat oil in a pot and sweat garlic. Mince crabmeat. Add dill and meat to garlic and deglaze with cream. Season with salt and pepper, stir in lobster paste and simmer for about 3 minutes over medium heat. Remove from heat and puree. Squeeze out gelatine and dissolve in puree. Line ramekins with plastic wrap and fill with puree. Chill.

For the lobster: Boil a large pot of salted water. Add lobster, head down, and turn occasionally. Cooking time will depend on size. A 500 grams (approximately 1 pound) lobster should take about 8-10 minutes. For every additional 500 grams (approximately 1 pound) add 5 minutes to cooking time. 

Remove lobster from boiling water and allow to cool briefly.

Remove rubber bands and tails. Cut tails in half lengthwise. Heat butter in a pan and brown tails, meat side down. Season with salt, pepper and parsley. Remove from pan and let cool to room temperature. 

Trim bottom third of asparagus and boil in salted water until al dente, about 5 minutes. Remove, shock in cold water and drain well. Then cut into 4 cm (approximately 1 1/2 inch) long pieces.

Rinse, peel and thinly slice potatoes. Heat oil a pan and fry potatoes until golden brown. Drain on paper towels and sprinkle with salt. Peel onions and fry in a hot, oiled pan on all sides. Add asparagus and sauté briefly.

For the vinaigrette: Mince onion and mix with chives, Verjus and oil. Season with salt and pepper.