Recipe courtesy of Tyler Florence
Show: Food 911
Print
Total:
1 hr
Prep:
20 min
Inactive:
5 min
Cook:
35 min
Yield:
4 servings
Level:
Intermediate

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

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.

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