BRAISED LOBSTER WITH GRILLED ASPARAGUS, POTATO HASH, WHITE WINE BEET CREAM, AND TEQUILA LIME RELISH

Braised Lobster with Grilled Asparagus, Potato Hash, White Wine Beet Cream, and Tequila Lime Relish image

Provided by Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 23

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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
1/2 cup beet juice
2 cups heavy cream
Salt and freshly ground black pepper
1 cup white wine
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

Steps:

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.