Recipe courtesy of Tyler Florence

Grilled Lamb Chops and Spicy Lobster with Garden Puree

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 35 min
  • Yield: 4 servings
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Ingredients

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

2 lobster tails, halved

Mint leaves, for garnish

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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