Braised Lobster with Grilled Asparagus, Potato Hash

Name: Braised Lobster with Grilled Asparagus, Potato Hash, White Wine Beet Cream, and Tequila Lime Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
To prepare the relish, combine all of the ingredients in a large bowl, mix well, and let stand for 2 hours before serving.
2
To make the beet cream, combine the beet juice, heavy cream, and white wine and mix well.
3
Season with salt and pepper.
4
Preheat oven to 375 degrees F.
5
Blanch the cubed potatoes in boiling water, and set aside.
6
Par-boil the lobster tails for 6 minutes in the shells, and then shock them in ice water.
7
Remove the tails from the shells, cube, and set aside.
8
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.
9
Saute the zucchini, asparagus, and leeks, until just tender, about 5 minutes, and add them to the potatoes.
10
At the last moment add the tomatoes and spinach, just to heat through and wilt.
11
Finish off with 1 teaspoon of butter and season with salt and pepper.
12
To serve, place the potato mixture in the center of each of 4 plates and top with the cubed lobster tail.
13
Drizzle the white wine beet cream around the plates and add the tequila relish to the sides of the lobster.
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cup diced red bell pepper, 2 limes, segmented, 2 limes, zested and blanched, 2 ounces tequila, and more.

Yes, Braised Lobster with Grilled Asparagus, Potato Hash, White Wine Beet Cream, and Tequila Lime Relish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions