Description
This elegant recipe features succulent lamb chops perfectly seared to lock in their juicy flavor, served over creamy lobster-infused mashed potatoes, complemented by tender roasted asparagus. A delightful combination that blends rich, savory meat with the delicate sweetness of lobster and the crisp freshness of asparagus, ideal for a special occasion or gourmet dinner at home.
Ingredients
Scale
Lamb Chops
- 8 lamb chops
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
Lobster Mashed Potatoes
- 2 lobster tails
- 4 large potatoes, peeled and chopped
- 1/2 cup heavy cream
- 1/4 cup butter
- Salt and pepper to taste
Roasted Asparagus
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Garnish
- Lemon wedges
Instructions
- Prepare the Lamb Chops: Season the lamb chops evenly with minced garlic, chopped fresh rosemary, salt, and pepper to infuse aromatic flavors into the meat before cooking.
- Sear the Lamb Chops: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Place the lamb chops in the hot skillet and sear them for 3 to 4 minutes on each side until they are cooked to your preferred doneness. Remove the chops from the skillet and allow them to rest to lock in the juices.
- Cook the Lobster Tails: Bring a pot of water to a rolling boil. Place the lobster tails in the boiling water and cook for 8 to 10 minutes until their shells turn a vibrant bright red, indicating they are fully cooked.
- Remove and Chop Lobster Meat: Carefully remove the lobster tails from the shells and finely chop the meat, preparing it to be folded into the mashed potatoes.
- Make the Mashed Potatoes: In a large pot, boil the peeled and chopped potatoes in salted water for 15 to 20 minutes until they are tender when pierced with a fork. Drain the potatoes and return them to the pot.
- Add Cream and Butter: To the drained potatoes, add 1/2 cup of heavy cream, 1/4 cup of butter, and season with salt and pepper. Mash the potatoes until they achieve a smooth, creamy consistency.
- Fold in Lobster Meat: Gently fold the finely chopped lobster meat into the mashed potatoes, blending the flavors carefully without overmixing.
- Prepare the Asparagus: Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper to coat evenly.
- Roast the Asparagus: Arrange the asparagus on a baking sheet in a single layer. Roast in the preheated oven for 12 to 15 minutes until the spears are tender and slightly caramelized.
- Assemble the Dish: On each plate, place a generous scoop of the lobster mashed potatoes at the center. Arrange the rested lamb chops around the mashed potatoes.
- Add the Roasted Asparagus and Garnish: Place the roasted asparagus on the side of the plate. Finally, garnish with fresh lemon wedges to add a bright, citrusy contrast to the dish.
Notes
- Resting the lamb chops after searing helps keep them juicy and tender.
- Boiling lobster tails just until shells turn red prevents overcooking and keeps the meat tender.
- Use russet or Yukon gold potatoes for the best creamy mashed potatoes.
- You can substitute heavy cream with half-and-half or milk for a lighter version.
- Adjust seasoning throughout the recipe according to taste preferences.
- Ensure asparagus is trimmed properly for uniform cooking.
- Roasted asparagus can be substituted with steamed or grilled asparagus as per preference.
