Beer Type: I recommend using a Belgian Tripel beer. Its subtle sweetness, spicy notes, and complex flavor profile perfectly complement the lamb and lobster.
Ingredients:
- 4 lamb chops
- 200 g lobster meat
- 500 g potatoes
- 100 ml cream
- 50 g butter
- 200 g green asparagus
- 2 garlic cloves
- 100 ml Belgian Tripel beer
- Salt – to taste
- Pepper – to taste
- Olive oil – 2 tbsp
Instructions:
- Prepare the potatoes:
Peel and chop the potatoes. Boil them in salted water for 15-20 minutes until tender. Drain and return to the pot. - Make the mashed potatoes:
Add butter, cream, and lobster meat to the potatoes. Mash until smooth. Season with salt and pepper, and mix in 50 ml of Belgian Tripel beer for an extra layer of flavor. - Cook the lamb chops:
Pat the lamb chops dry with a paper towel and rub them with olive oil, salt, and pepper. Heat a pan over medium heat and cook the chops for 3-4 minutes per side. Let them rest for a few minutes after cooking. - Add beer:
Using the same pan, pour in the remaining 50 ml of Belgian Tripel beer. Scrape the pan to deglaze and simmer for 2-3 minutes until the sauce slightly thickens. - Prepare the asparagus:
Wash the asparagus, trim the woody ends, and sauté them in the pan with garlic. Cook for 5-7 minutes until tender yet crisp. Season to taste. - Serve:
Plate the lobster mashed potatoes, arrange the lamb chops and asparagus alongside, and drizzle the dish with the beer-based sauce. Garnish with fresh herbs. - Enjoy!
This refined dish is perfect for special occasions.
