Grilled Lamb Chop and Spicy Lobster With Garden Puree

Grilled lamb chops served over a green garden purée of peas, asparagus, beans, ricotta and scallions, topped with buttery tomato-thyme lobster and mint garnish.

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Step 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. Reserve a few pieces of each vegetable as garnish. In a food processor, puree the vegetables with olive oil. Add the ricotta and scallions and process again. Taste and adjust seasoning with salt and pepper; set aside.

Step 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.

Step 3

For the lobster: In a small saucepan over low heat melt the butter with the tomato, thyme, scallions, and pepper. Cook for about 5 minutes to break down the tomato; set aside. Brush the lobster tails with olive oil and season them with salt and pepper. Grill over medium-high heat for about 5 minutes. Turn them over and spoon on tomato butter mixture; cook for another 5 minutes. Remove from the grill and keep warm.

Step 4

To serve: Spoon a generous mound of the Garden Puree onto a plate. Place a lamb chop on top of the puree. Garnish the lamb chop with the reserved vegetables and place a lobster tail next to that. Spoon some more tomato butter over the lobster. Garnish with the reserved vegetables and some mint leaves.