1. To make the mousse, melt some butter in a pan and sauté the diced shallot. Add half of the sturgeon fillet.
2. Add the white wine and Noilly Prat, then the fish stock and reduce. Add the cream and reduce again. Add the juice of half a lemon and salt to taste.
3. Remove the sturgeon from the pan and press through a sieve with the liquid. Mix in the gelatin, which has been softened in water, and let cool.
4. Fold in the whipped cream.
5. Boil the Florida lobster in salted water for 3 minutes and remove from the shells.
6. Peel the asparagus and cook with some sugar in salted water for 8-10 minutes until done. Cut the
7. spears in half lengthwise and into 5 cm (2") long pieces.
8. Divide the asparagus among 4 metal rings. Chop the remaining sturgeon, combine with the mousse and pour into the rings. Refrigerate for 2 hours.
9. Sauté the Florida lobster in butter.

Finishing

1. Remove the chartreuse from the ring and cut in half with a knife.
2. Arrange on a plate and garnish with Osietra and trout caviar.
3. Lay a lobster tail in front and garnish as desired with purslane leaves, frisée and dill.