Langosta escalfada con remolacha, eneldo y rábanos
Raciones
Makes 4
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Ingredientes
- 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
Preparación de la receta
- 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.
