Season venison liberally with salt and pepper. It can be grilled, broiled or pan-seared, but preferably not past medium-rare. Once done, allow to rest for a few minutes before placing on plates.

In a medium skillet, melt butter over medium heat. Add lobster meat and sauté until just cooked. Avoid overcooking or lobster will be rubbery. When properly cooked, it is moist and tender.

To prepare Béarnaise, place tarragon, shallots, white wine vinegar, white wine and egg yolks in a blender and pulse to process. Place butter in a microwave-safe container (like a glass measuring cup) and heat on high for 1 minute. it should be hot and bubbly. Watch while microwaving to make sure that the butter doesn’t get too hot and boil over the container. While the blender motor is running, add a little of the hot butter in a very thin stream. This will “set” the yolks and the sauce won’t turn into scrambled eggs. Continue to process while adding the rest of the hot butter. Season to taste with salt and pepper. As the sauce cools, it will thicken. If you need to add heat to it before serving, transfer the sauce to a small saucepan over low heat and gradually heat it while whisking. If it gets too hot, it will break.

Steam the asparagus bundle, trimming the ends before cooking. Add butter and sea salt to taste.

Place one of the venison medallions on each plate, top with béarnaise sauce and warm lobster. Place asparagus spears around venison, as in the photo.