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
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.
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
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.