Norway lobster tubes with Parmigiano Reggiano and carrot velouté - Norway

Blend the Norway lobster pulp and the cream in a mixer until light and smooth, add the eggs and continue to blend, and then add the chives, thinly sliced shallots and grated Parmigiano Reggiano. With a potato peeler, cut slices of green asparagus. Lay the asparagus slices on cling film, put the filling in the middle and wrap well. Boil in water for about 8/10 minutes. Separately, boil the Norway lobster shells with onion, bay leaf and celery for about an hour to obtain a fish stock. Remove the shells and vegetables, add the carrots and cook until carrots are soft. Put the stock and carrots in the blender and blend till smooth. In another pan make a roux with butter and flour for the veloutè, and then add the stock to get the desired consistency. Do not forget to add a big spoon of love!