Ingredients
Garden Puree:
- 1/2 pound sugar snap peas, trimmed
- 1 pound English peas, shelled, or 1 cup frozen petite peas
- 1/2 pound asparagus, tips only (about 2 1/2 inches)
- 1/2 pound haricots verts or tender green beans, trimmed
- 1/4 cup extra-virgin olive oil
- 1 cup ricotta cheese
- 3 scallions, green parts only, roughly chopped
- Kosher salt and freshly ground black pepper
- 4 (1 1/2-inch thick) lamb chops
- Extra-virgin olive oil
- 1 stick unsalted butter
- 1 tomato, seeded and chopped
- 3 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- 2 lobster tails, halved
- Mint leaves, for garnish
Directions
Make the Garden Puree: Bring a large pot of salted water to a boil. Add the peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes. (If you're using frozen peas, you can throw them in during the last minute to thaw.) Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again. Save a few pieces of each vegetable to use as garnish. Puree the cooled greens in a food processor while pouring in the olive oil. Add the ricotta and scallions and process again. Taste and adjust seasoning with salt and pepper; set aside.
For the lamb chops: Brush the lamb chops with olive oil and season with salt and pepper. Grill over medium-high heat for about 8 minutes per side for medium rare. Let rest for 5 minutes before serving.
For the lobster: In a small saucepan over low heat melt the butter with the tomato, thyme, salt, and pepper. Cook for about 5 minutes to break down the tomato; set aside. Coat the lobster tails with olive oil and season them with salt and pepper. Grill them shell side down for about 5 minutes. Turn them over and spoon on some of the tomato butter; cook for another 5 minutes. Remove from the grill and keep warm.
To serve: Spoon a generous mound of the Garden Puree onto a plate. Place a lamb chop on top of the Garden Puree and place a lobster tail next to that. Spoon some more tomato butter over the lobster. Garnish the lamb chop with the reserved vegetables and some mint leaves.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By gmheilek_10769638
mountain view, CA
on July 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
...as is my experience with Tyler's recipes: it came out wonderful - was easy to do and my guest raved about it.
The puree is very flavorful with the sweet note from the peas and still maintains crunch due to the short blanching time of the vegetables.
Timing for the lamb chop and lobster worked out perfectly: I had double rib cuts of the lambchops and after the suggested 10 minutes they were perfectly pink.
The absolute best is the little magic with the tomatoe butter though...it was so good we had it on the lobster as described but also spooned on the lamb and let it melt.
The leftover butter went perfectly onto grilled chicken the next day...
Real winner again.... :-
Read all 1 reviews