![Homard-bleu-asperges-et-artichaut-Nuss-01](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-01.jpg)
Ingredients for a blue lobster recipe with some poached butter, barigoule’s artichoke, green and white asparagus, serves 4.
![Daniel-Nuss-chef-Dubai-cuisine-69](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Daniel-Nuss-chef-Dubai-cuisine-69.jpg)
COURT-BOUILLON
50 g carrot
50 g celery
1 onion
1 lime
1 bouquet garni
40 ml white wine
100 g shallots
30 g champagne vinegar
300 g butter
Salt, Pepper
BLUe Lobsters
2 blue lobsters (800-900g)
ASParagus
3 asparagus
ARTICHokes
3 purple artichokes
200 ml fish stock
50 ml virgin olive oil
1 bay leaf
POTATOES
5 g thyme
120 g new potatoes
BLUe LOBSTER POÊLÉ AND VEGETABLES
100 g shimeji mushrooms
30 g garlic
30 g tarragon
Court-bouillon
![Homard-bleu-asperges-et-artichaut-Nuss-03](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-03.jpg)
Prepare a court bouillon with carrots, celery bouquet garni, shallots, white wine and a dash of vinegar. Bring to a boil.
Blue Lobsters
Add and poach the blue lobster skewered and cleaned.
When the lobster changes color and is ¾ cooked, take it out of the liquid and put it to rest.
![Homard-bleu-asperges-et-artichaut-Nuss-04](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-04.jpg)
![Homard-bleu-asperges-et-artichaut-Nuss-02](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-02-1.jpg)
Asparagus
Peel the green and white asparagus and brown them in a pan with a knob of butter.
![Homard-bleu-asperges-et-artichaut-Nuss-05](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-05.jpg)
![Homard-bleu-asperges-et-artichaut-Nuss-06](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-06.jpg)
Artichokes and mushrooms
![Homard-bleu-asperges-et-artichaut-Nuss-07](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-07.jpg)
Clean the artichokes and cook them in a barigoule court bouillon, with the fish stock, olive oil, carrot, onions, white wine, bay leaf and seasoning. When tender cut them in 6 pieces with the stem.
Cut the mushrooms into strips and brown them in a pan with a knob of butter.
Potatoes
![Homard-bleu-asperges-et-artichaut-Nuss-08](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-08.jpg)
![Homard-bleu-asperges-et-artichaut-Nuss-09](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-09.jpg)
Wash the new potatoes, keep the skin on, and cook them slowly in a shallow pan with butter and fresh thyme until the flesh is golden brown.
Blue lobster poêlé and vegetables
![Homard-bleu-asperges-et-artichaut-Nuss-10](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-10.jpg)
![Homard-bleu-asperges-et-artichaut-Nuss-11](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-11.jpg)
![Homard-bleu-asperges-et-artichaut-Nuss-12](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-12-1.jpg)
Cut the lobster into medallions.
![Homard-bleu-asperges-et-artichaut-Nuss-13](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-13.jpg)
Reheat in the butter with the artichoke. Sauté the mushrooms with shallot, butter and garlic.
Deglaze with white wine and a dash of lime juice and zest.
Reduce the barigoule jus, add butter, emulsify and finish with fresh tarragon, and season to taste.
Plating
In a round hot plate:
Put the lobster medallion and one claw all “pele mele” on the bottom of the plate.
Add the artichokes in the same fashion as the lobster.
![Homard-bleu-asperges-et-artichaut-Nuss-17](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-17.jpg)
![Daniel-Nuss-chef-Dubai-cuisine-06](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Daniel-Nuss-chef-Dubai-cuisine-06.jpg)
Place the potatoes and sautéed mushrooms in a bundle with the asparagus roasted in a brown butter. Add the emulsified barigoule butter with tarragon over the vegetables.
![Homard-bleu-asperges-et-artichaut-Nuss-18](https://blog.matferbourgeat.com/wp-content/uploads/2020/01/Homard-bleu-asperges-et-artichaut-Nuss-18.jpg)
Chef Daniel Nuss suggestion : serve hot