Lobster Vichyssoise w Aioli Serves 4

Steam lobsters for 4 min. When cooled, shell the partly cooked tail and claw meat. Refrigerate. Blanch asparagus tips until tender. Drain and refresh under cold water. Set aside. Heat butter in medium nonstick skillet over medium heat. Add carrot, leek, and water and cook until tender. Set aside. Combine cream and half and half in saucepan and cook over medium heat until hot but not simmering. Add the lobster, lower the heat and cook until the lobster is done, about 2 min. Remove the lobster, cut the tails in half and set aside. Stir the cream mix into the mashed potatoes. Press through a sieve and season to taste. To serve, divide the lobster among 4 shallow soup bowls and spoon in the cream mix. Swirl in a little Aioli. Garnish w carrot mix and chives.

Lobster 2 1 lb
Asparagus 16 tips
Butter 2 tsp unsalted
Carrots 1 peeled and diced
Leeks 1 diced
Water 2 T
Heavy Cream 1 c
Half and Half 1 c
Potato 2 med Idaho, peeled, cooked & mashed
Salt 1 tsp kosher
Chives 6 T fresh