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.