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Poached Lobster with Beets, Dill, and Radishes

This flavorful lobster complements the crunchy vegetables and herbaceous greens.


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.