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1
Make the Garden Puree: Bring a large pot of salted water to a boil.
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2
Add the peas, asparagus tips, and green beans and cook until bright green and crisp tender, about 3 minutes.
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3
(If you're using frozen peas, you can throw them in during the last minute to thaw.)
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4
Drain, transfer to a bowl of salted ice water to stop the cooking, and drain again.
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5
Save a few pieces of each vegetable to use as garnish.
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6
Puree the cooled greens in a food processor while pouring in the olive oil.
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7
Add the ricotta and scallions and process again.
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8
Taste and adjust seasoning with salt and pepper; set aside.
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9
For the lamb chops: Brush the lamb chops with olive oil and season with salt and pepper.
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10
Grill over medium-high heat for about 8 minutes per side for medium rare.
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11
Let rest for 5 minutes before serving.
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12
For the lobster: In a small saucepan over low heat melt the butter with the tomato, thyme, salt, and pepper.
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13
Cook for about 5 minutes to break down the tomato; set aside.
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14
Coat the lobster tails with olive oil and season them with salt and pepper.
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15
Grill them shell side down for about 5 minutes.
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16
Turn them over and spoon on some of the tomato butter; cook for another 5 minutes.
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17
Remove from the grill and keep warm.
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18
To serve: Spoon a generous mound of the Garden Puree onto a plate.
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19
Place a lamb chop on top of the Garden Puree and place a lobster tail next to that.
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20
Spoon some more tomato butter over the lobster.
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21
Garnish the lamb chop with the reserved vegetables and some mint leaves.
