Instructions: Make the dressing:
Put the garlic if using anchovy fillets and herbs in a food processor and process until well blended.

Add the mayonnaise and process to mix. Add the vinegar and salt and pepper to taste.

Transfer to a bowl cover and refrigerate for at least 1 hour.

Before serving stir in a few tablespoons of sour cream if wished.

Trim the woody ends from the asparagus stalks making the stalks the same length. Then if necessary scrape the sides of each stalk with a swivel bladed vegetable parer starting about 2inches from the tip.

Cook the asparagus in a skillet of boiling salted water 4 to 8 minutes (depending on size) or until tender but still crisp.

Drain and refresh under cold running water. Drain again on paper towels.

Set aside to cool.

Crack the claws and tails of the lobsters and remove the meat.

Keep the claw meat whole and slice the tail meat across to form neat rounds.

Arrange the asparagus and lobster meat decoratively on a bed of lettuce leaves. Spoon over a little of the dressing and serve the rest separately in a small bowl.

Serves 4

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