Recipe courtesy of Jason Parker
Braised Lobster with Grilled Asparagus, Potato Hash, White Wine Beet Cream, and Tequila Lime Relish
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 933
- Total Fat
- 49
- Saturated Fat
- 30
- Carbohydrates
- 74
- Dietary Fiber
- 14
- Sugar
- 17
- Protein
- 38
- Cholesterol
- 361
- Sodium
- 2305
- Total: 2 hr 45 min
- Prep: 2 hr
- Cook: 45 min
Ingredients
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
Directions
- 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.