Ingredients
MAYONNAISE DRESSING
Preparation
- With the rack in the middle position, preheat the oven to 170 °C (325 °F). Line a baking sheet with parchment paper.
- Lightly seed the tomatoes with your fingers.
- In a bowl, combine the tomatoes, potatoes and 30 ml (2 tablespoons) of oil. Season with salt and pepper. Place them flat on the baking sheet. Bake for about 1 hour or until the potatoes are tender but not roasted. Keep warm.
MAYONNAISE DRESSING
- Meanwhile, in another bowl, combine the egg yolk, mustard, lemon zest and lemon juice with a whisk. Pour the oil in a stream, whisking constantly. Add the chives. Season with salt and pepper. Keep refrigerated.
- Preheat the grill, setting the burners to high.
- Brush the asparagus and oyster mushrooms with the remaining oil. Season with salt and pepper. Place the asparagus on the grill in the opposite direction of the grate.
- Grill for 4 to 5 minutes depending on size, rolling a few times with tongs. Grill the mushrooms for 2 minutes on each side. Slice the lobster tails.
- On four plates, place the asparagus, tomatoes, and potatoes.
- Arrange the lobster tails, then the oyster mushrooms. Drizzle with the dressing. Season with pepper. Serve with fleur de sel.