This recipe is from Michelin star chef Olivier Detombe. He runs his own restaurant in the Belgian capital, Brussels.
To serve one
5 to 6 white stalks of asparagus
2 morels, soaked in water
salt and pepper
Peel the asparagus, cut into 2 cm long pieces and fry in butter. Add water.
Chop the soaked morels into small pieces and season with butter,salt,pepper, cayenne pepper and a sprinkling of sugar.
Mix with the asparagus.
Peel a langustino and fry carefully for ten minutes
Boil the lobster stock with cream until it has reduced to half the original quantity. Add a dash of armagnac.
Pour lobster sauce into a bowl, add the asparagus and morels. Place the langustino on top.