Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Grilled Lamb Chops and Spicy Lobster with Garden Puree

Tyler Florence

Recipe courtesy Tyler Florence

Show: Food 911Episode: San Diego Surf 'n' Turf

Rated: 5 stars out of 5Rate itRead users' reviews (2)

  • Cook Time:

    35 min

  • Level:

    Intermediate

  • Yield:

    4 servings

Close

Times:

Prep
20 min
Inactive Prep
5 min
Cook
35 min
Total:
1 hr 0 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipes

Read more Comments & Reviews (2)

Comments & Reviews

Flag This Review?Close

Please sign in to flag this review.

Not a member? Register now.

Advertisement
Advertisement