Vichyssoise With Aioli

• 3 egg yolks
• 1 1/2 cups olive oil
• 1/4 cup warmed sherry vinegar
• 2 cloves garlic, peeled and chopped
• 1 1/2 teaspoons Dijon mustard
• 2 roasted red peppers, seeded and chopped
• 1 1/2 teaspoons fresh lemon juice
• Kosher salt and freshly ground pepper to taste
• 2 1-pound lobsters
• 16 asparagus tips
• 2 teaspoons unsalted butter
• 1 carrot, peeled and cut into 1/4-inch dice
• 1 leek, white and light-green parts only, cut into 1/4-inch dice
• 2 tablespoons water
• 1 cup heavy cream
• 1 cup half-and-half
• 2 medium Idaho potatoes, peeled, cooked and mashed
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 3 tablespoons chopped fresh chervil
• 3 tablespoons chopped fresh chives

1. To make the aioli, place the egg yolks in a blender or food processor.
2. With the machine on, add the oil and then the vinegar in a slow, steady stream.
3. When the mixture is emulsified, add the remaining ingredients and process until smooth.
4. Scrape into a bowl and refrigerate.
5. To make the soup, steam the lobsters for 4 minutes.
6. When cooled, shell the partly cooked tail and claw meat.
7. Refrigerate.
8. Blanch the asparagus tips until tender, drain and refresh under cold water.
9. Set aside.
10. Heat the butter in a medium-size nonstick skillet over medium heat.
11. Add the carrot, leek and water and cook until tender.
12. Set aside.
13. Combine the cream and half-and-half in a saucepan and cook over medium heat until hot but not simmering.
14. Add the lobster, lower the heat and cook until the lobster is done, about 2 minutes.
15. Remove the lobster, cut the tails in half and set aside.
16. Stir the cream mixture into the mashed potatoes.
17. Press through a medium-mesh sieve and season with salt and pepper.
18. To serve, divide the lobster among 4 shallow soup bowls and spoon in the cream mixture.
19. Swirl in a little aioli.
20. Garnish with the carrot mixture, chervil and chives and serve.

egg yolks, olive oil, sherry vinegar, garlic, mustard, red peppers, lemon juice, kosher salt, lobsters, unsalted butter, carrot, only, water, heavy cream, potatoes, kosher salt, freshly ground pepper, chervil, fresh chives

Taken from cooking.nytimes.com/recipes/7572 (may not work)