325g/11陆oz trimmed and finely sliced asparagus
8 asparagus spears, thinly sliced lengthways
1 tbsp finely chopped chervil, plus extra leaves, picked
2 tsp finely chopped thyme leaves
250g/9oz plain flour
3 tbsp agrodolce or balsamic vinegar
salt and freshly ground black pepper
2 leaves gelatine (bronze, if available), soaked in ice-cold water
100ml/3陆fl oz good quality olive oil
150g/5陆oz cold unsalted butter, cubed
50g/1戮oz unsalted butter
150ml/5fl oz double cream
1 free-range egg, beaten
1 free-range egg yolk, beaten with 1 tbsp milk
2 cooked lobster weighing 500g/1lb 2oz each, shells removed, and cut into small pieces