Porcini dusted Cod w Asparagus puree

For the asparagus purée:

1. Bring a saucepan of salted water to a boil.
2. Add the asparagus; cook until tender and drain.
3. Place the asparagus, butter, and lemon juice in a blender and purée until smooth.
4. Set aside, keeping warm.

For the shiitake mushrooms:

1. In a sauté pan, heat the extra virgin olive oil and butter.
2. Add the shallot and garlic and cook until translucent.
3. Add the mushrooms and peas and cook until tender, about five minutes.
4. Season and set aside, keeping warm.

For the lobster emulsion:

1. In a sauté pan, bring the lobster stock to a boil.
2. Add the butter, lemon juice, and cayenne pepper.
3. With a hand-held immersion blender, purée the mixture until emulsified.
4. Season with salt and set aside, keeping warm.

For the cod filets:

1. Season the filets with salt and pepper and dust with the porcini powder.
2. In a sauté pan, heat the canola oil.
3. Sear the filets on both sides until desired doneness.

To serve:

1. Spoon a portion of the asparagus purée in the center of a plate and arrange the shiitake mixture on top.
2. Place a cod filet on top of the mushrooms and spoon the lobster emulsion around the plate.
3. Garnish with a sprig of tarragon.