Instructions: Combine all ingredients except the lobsters, place over high heat, and boil for 10 minutes. Add the lobsters to the boiling liquid and cook for 8 minutes. Remove the lobsters from the liquid and allow them to cool. When cool enough to handle, make a small incision between the eyes to let out the excess water. Cut all the leaves around the artichokes until only the bottoms remain. Quickly place the bottoms in a quart of water with the lemon juice, oil, and a generous pinch of salt. Cook for 10 minutes.

Parboil or steam the asparagus spears until barely al dente. Peel the celery and cut in small julienne, then blanch until barely cooked. In a blender, combine shallots, garlic, Xeres vinegar, mustard & egg yolk. Blend thoroughly. Add oil, one tbs. at a time, until thoroughly incorporated. Add the warm coral from the lobsters & the fresh herbs. PRESENTATION: Crack the lobster tails & slice; crack the lobster claws & keep them whole. Peel the avocado & cut into 12 thin slices. Arrange the slices around artichoke bottoms. Fill the bottoms with lobster slices, decorate with the meat from claws, and the celery julienne. Add asparagus spears & quartered endive.

Pour the lukewarm DRESSING over the lobster & artichoke. Make the sauce at the last minute. Have your artichoke filled lobster on each place prepared, as well as the garnish. This delicious sauce is a delicate one, & it will separate if left to stand indefinitely.

L ETOILE

PRESENTATION IS ESSENTIAL.

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