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