Poached Lobster with Beets, Dill, and Radishes

This flavorful lobster complements the crunchy vegetables and herbaceous greens.
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Ingredients:

2 C olive oil, for poaching
4 cloves Ready-Set-Serve Peeled Garlic
1 Markon First Crop Bay Leaf
1 tsp. zest of Markon First Crop Lemon
1 tsp. kosher salt
1/4 tsp. black pepper
8 3-oz. lobster tails, shelled
1 C peas
1 C beets, peeled and shaved
1 C radishes, shaved
1/4 C Markon First Crop Dill, coarsely chopped
1/4 C pea tendrils
Edible petals and microgreens, to garnish

Instructions:

Place poaching oil, garlic, bay leaf, and lemon zest in a large stew pot. Bring oil up to 170 degrees. Season lobster with salt and pepper; place in pot with oil (should be submerged). Cook in the oil for 15 minutes. Drain on a wire rack.
To serve: place two lobster tails in a dish with equal parts peas, beets, radishes, dill, and tendrils. Garnish with edible petals.
**Nutrition facts use 1/4 cup olive oil, not 2 cups—as most is not absorbing in the poaching process.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.