Poached Lobster With Beets, Dill, and Radishes

Name: Poached Lobster With Beets, Dill, and Radishes
Yield: Makes 4
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Servings

Makes 4

2 c Olive Oil, for poaching
4 cloves Ready-Set-Serve Peeled Garlic
1 ea Markon First Crop Bay Leaf
1 tsp Zest of Markon First Crop Lemon
1 tsp Kosher Salt
¼ tsp Black Pepper
8 3oz Lobster Tails, shelled
1 c Peas
1 c Beets, peeled and shaved
1 c Radishes, shaved
¼ c Markon First Crop Dill, coarsely chopped
¼ c Pea Tendrils
Edible Petals and Microgreens, to garnish

Recipe Preparation

Place poaching oil, garlic, bay leaf, and lemon zest in a large stew pot.
Bring oil up to 170°F (76°C).
Season lobster with salt and pepper; place in a 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.