For the crab and asparagus salad, rinse the crab meat in a sieve under cold running water and allow to drain properly.
Sprinkle the crab meat with lime juice and let it stand for a while.
Wash the asparagus, peel the lower third of each, cut off the woody ends.
Cut the asparagus into pieces about 3 cm long. Cook in hot salted water with butter and sugar for about 7 minutes. Drain and rinse with cold water.
Wash the cocktail tomatoes and let them drain, then cut them into quarters.
Peel the cucumber and cut in half lengthwise. Scrape out the seeds with a spoon.
Cut cucumber halves diagonally into narrow slices, wash lettuce and cut into bite-sized pieces. Mix the prepared salad ingredients.
Now mix the mayonnaise, crème fraîche, vinegar, tomato paste, dill and lobster stock. Season to taste with sugar, salt and Tabasco.
Marinate the salad with it and let the crab and asparagus salad stand for about 15 min. before serving.