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

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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