Green Asparagus and Lobster with Parsley

Ingredients (for 6 people):
6 big lobsters
1 kg. of green asparagus
2 cloves of garlic
1 liter of water
4 cubes of chicken soup
4 spoons of olive oil
1 wreath of parsley
20 ml. of cream
50 ml. of white wine
Salt and pepper

Preparation
Peel the lobsters, mix them with olive oil. Soak with the white wine and pour 2/3.
Add the water and soup cube, put salt and pepper, cook slowly for 20 minutes.
Add half of the parsley wreath 2 minutes before cooking is over.
Put in a filter for one minute and soak. Peel the asparagus, squish the garlic.
Add the asparagus ends cut in pieces. Save the top for the end.
Soak with the lobster soup and cook for at least 20 minutes.
Add the other half of the parsley wreath 2 minutes before the end. Stir in a mixer, spice, fry in a pan the ends of the lobsters and asparagus with a bit of olive oil.
Pour into soup plates, add the cream while it's hot, the lobsters and the ends of the asparagus. Decorate with the parsley wreath.

Bon appétit!
Served to your gratification from Philippe Batton's kitchen!