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Reggiano's Restaurant Crabmeat and Asparagus Lobster Soup

1 oz. olive oil
1 diced medium white onion
1 T. minced garlic
8 Shiitake mushrooms, sliced
1 lb. asparagus, sliced (save tips for garnish)
4 oz. Champagne
2 qts. lobster stock
8 oz. heavy cream
8 oz. lump crabmeat
1 1/2 lb. fresh lobster

Crack lobster, save and slice meat or buy already sliced. Place sweat onions and garlic in olive oil. Add mushrooms and asparagus. Add champagne, lobster stock and heavy cream. Bring to a boil and simmer for 10-15 minutes. Add crabmeat and lobster meat. As soon as lobster is cooked, serve and garnish with asparagus tips.

Serves eight.

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