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 a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jason Parker, Windstar Cruises
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