Braised Lobster with Grilled Asparagus, Potato Hash, White Wine Beet Cream, and Tequila Lime Relish

Total Time:
2 hr 45 min
2 hr
45 min

4 servings

  • Tequila Lime Relish:
  • 1/4 cup diced red bell pepper
  • 2 limes, segmented
  • 2 limes, zested and blanched
  • 2 ounces tequila
  • 1 small red onion, julienne
  • 2 tablespoons minced chipotle chiles
  • 2 tablespoons white wine
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped cilantro
  • White Wine Beet Cream:
  • 1/2 cup beet juice
  • 2 cups heavy cream
  • Salt and freshly ground black pepper
  • 1 cup white wine
  • Lobster:
  • 4 potatoes, cubed
  • 4 lobster tails
  • 1 lemon, juiced
  • 1 tablespoon butter, plus 1 teaspoon butter
  • 2 cups sliced zucchini
  • 1 pound asparagus
  • 2 cups sliced leeks
  • 2 tomatoes, julienne
  • 4 cups baby spinach
  • Salt and freshly ground black pepper
  • To prepare the relish, combine all of the ingredients in a large bowl, mix well, and let stand for 2 hours before serving.

  • To make the beet cream, combine the beet juice, heavy cream, and white wine and mix well. Season with salt and pepper.

  • Preheat oven to 375 degrees F.

  • Blanch the cubed potatoes in boiling water, and set aside. Par-boil the lobster tails for 6 minutes in the shells, and then shock them in ice water. Remove the tails from the shells, cube, and set aside.

  • Using a large pan, place the cubed lobster with lemon juice, 1 tablespoon butter, salt and pepper, and place in the oven until cooked to medium, or approximately 5 minutes.

  • Saute the zucchini, asparagus, and leeks, until just tender, about 5 minutes, and add them to the potatoes. At the last moment add the tomatoes and spinach, just to heat through and wilt. Finish off with 1 teaspoon of butter and season with salt and pepper.

  • To serve, place the potato mixture in the center of each of 4 plates and top with the cubed lobster tail. Drizzle the white wine beet cream around the plates and add the tequila relish to the sides of the lobster.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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