Buttered asparagus, lobster and masala scrambled eggs

Method

1. To make the lobster dressing, heat the port in a saucepan and reduce until syrupy.

2. Add the sherry vinegar and boil for 1 minute on a high heat, then add the lobster stock and reduce to about 150ml/¼ pint – it should be glossy and intense.

3. Remove from the heat and whisk in the cold butter cubes to emulsify. Season lightly with salt. Keep warm in a bain-marie or thermos-style jug.

4. To make the masala scrambled eggs, in a bowl beat the eggs lightly with the double cream, turmeric and a pinch of salt. Set aside.

5. In a non-stick saucepan or sauté pan, melt the ghee over a medium-low heat. Add the shallot, chopped garlic and ginger and cook gently for 2–3 minutes until softened but not coloured.

6. Stir in the garam masala and tomato purée. Add a splash of water to loosen the mix. Cook for 5 minutes until the paste is fragrant and keep adding water so it does not catch.

7. Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat.

8. As the eggs begin to form soft curds, stir in the diced butter gradually to enrich and slow the cooking. Cook to a soft, creamy scramble – not firm. Remove from heat before fully set.

9. To make the buttered asparagus, place a griddle pan over a high heat. Add the asparagus and griddle until lightly charred but still firm. This will take 3–4 minutes.

10. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper.

11. Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot.

12. To serve, put four asparagus spears on each plate. Spoon the masala eggs onto the bottom of the asparagus. Spoon over the lobster and dressing and sprinkle with the chopped chives.