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Cream of Asparagus with Lobster

Agreement : Versant Blanc

Ingredients :

For 8 servings

  • 2 tablespoons of butter
  • 1 onion, chopped
  • 2 cloves of garlic, chopped
  • 2 bunches of Quebec asparagus cut into 2 cm pieces
  • 3 peeled and grated potatoes
  • 3 cups chicken broth
  • 1/2 cup 15% country-style cream
  • 1 tablespoon chopped fresh dill

Salt and pepper to taste

The meat of 2 two-pound lobsters cooked and peeled

    Instructions :

    Drop the onion and garlic into the butter for 5 minutes and add the rest of the ingredients and cook until the asparagus is cooked through.

    Season with salt and pepper to taste and process in a food processor until smooth. Serve in bowls and divide the lobster meat among the eight bowls.
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