Lobster and Asparagus Charlotte

June 12, 2019

During the month of June, asparagus and lobster season are in full swing in Québec. To make the most of these two delicious, seasonal and local ingredients, why not enjoy a tasty blend of the two? Jean-Mathieu Leclerc, Chef at Le Monastère’s Restaurant, has provided this delicious lobster and asparagus charlotte recipe. It’s a fresh recipe showcasing Québec products!


  • 1 lb. Québec lobster
  • +/- 16 Québec asparagus
  • 80 ml of vegan mayonnaise (vegenaise)
  • 10 ml of vanilla vinegar
  • 1 lemon (zest only)
  • +/- 12 chopped chives
  • 1 teaspoon of tobiko
  • 1 teaspoon of salt and white pepper


  1. Boil the lobster for 4 minutes, then chill it in iced water.
  2. Shell the lobster and keep the meat.
  3. Blanche the asparagus: place it in simmering water for 2 minutes, remove, then chill it in iced water.
  4. Prune the asparagus so that the spears are just a little longer than 2-inches (± 5 cm).
  5. Blanch 4 sprigs of chives.
  6. Add the vegan mayonnaise to the vanilla vinegar, the zest and the chives.
  7. Keep 25 ml of vegan mayonnaise.
  8. Mix the lobster and the rest of the vegan mayonnaise (salad).
  9. Wrap the pieces with the asparagus.
  10. Garnish the centre with lobster salad.
  11. Tie everything with the blanched chives.
  12. Place the vegan mayonnaise on the bottom of the plate.
  13. Place the lobster and asparagus charlotte.
  14. Garnish with tobiko and chopped chives.