Rice And Lobster Salad

Preparation:

Preparation: Immerse the lobsters in boiling salted water and cook for 20 minutes. Drain them, remove the body, cut the tail lengthwise, extract the pulp. Roast the peppers, peel them, blend them, mix the proceeds with the cream and a little chopped parsley. Boil the rice, drain it, let it cool. In a saucepan, bring 1/4 of water to the boil, the filtered juice of half a lemon, the wine and boil the asparagus tips, drain them. In a large bowl, combine the rice, the lobster pulp, the asparagus tips and season with the pepper sauce.