Buttered asparagus, lobster and masala eggs recipe
 Tony Singh’s cheffy dish is guaranteed to impress and makes the most of seasonal British produce. 100ml/3½fl oz ruby port30ml/1fl oz sherry vinegar (preferably aged)300ml/10fl oz strong lobster stock (or shellfish stock) 75g/2¾oz unsalted cold butter, cubed1 cooked lobster (approx. 500–600g/1lb 2oz–1lb 5oz), shelled, tail cut into scallops and knuckles/claws dicedsalt, to taste 100ml/3½fl oz ruby port 30ml/1fl oz sherry vinegar (preferably aged) 300ml/10fl oz strong lobster stock (or shellfish stock) 75g/2¾oz unsalted cold butter, cubed 1 cooked lobster (approx. 500–600g/1lb 2oz–1lb 5oz), shelled, tail cut into scallops and knuckles/claws diced salt, to taste 3 large free-range eggs100ml/3½fl oz double cream ¼ tsp ground turmeric1 tbsp ghee ½ banana shallot, finely chopped1 garlic clove, chopped 10cm/4in fresh root ginger, peeled and finely diced1 tsp garam masala1 tsp tomato purée50g/1¾oz unsalted butter, cubed 50g/1¾oz fine fresh chives, chopped salt, to taste 3 large free-range eggs 100ml/3½fl oz double cream ¼ tsp ground turmeric 1 tbsp ghee ½ banana shallot, finely chopped 1 garlic clove, chopped 10cm/4in fresh root ginger, peeled and finely diced 1 tsp garam masala 1 tsp tomato purée 50g/1¾oz unsalted butter, cubed 50g/1¾oz fine fresh chives, chopped salt, to taste 16 asparagus spears (thicker is better), trimmed to the same size30g/1oz unsalted butter, meltedsea salt and black pepper 16 asparagus spears (thicker is better), trimmed to the same size 30g/1oz unsalted butter, melted sea salt and black pepper Method To make the lobster dressing, heat the port in a saucepan and reduce until syrupy.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.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.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.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. 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.Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat.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.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. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper.Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot.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. To make the lobster dressing, heat the port in a saucepan and reduce until syrupy. To make the lobster dressing, heat the port in a saucepan and reduce until syrupy. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat. Lower the heat and pour in the egg mixture. Stir continuously with a spatula or wooden spoon over a low heat. 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. 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. 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. 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. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper. Transfer to a warm tray and brush with the melted butter. Season with salt and a touch of black pepper. Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot. Place the lobster and lobster dressing in a saucepan over a low heat and heat gently until warm but not hot. 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. 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. Recipe tips For a slightly more cost-effective option, swap the lobster for 500–600g/1lb 2oz–1lb 5oz of prawns and follow the recipe instructions in the same way.