Butter-Poached Lobster with Asparagus-Saffron Cream and Roasted Beets

Name: Butter-Poached Lobster with Asparagus-Saffron Cream and Roasted Beets
Ingredients: 4 golden baby beets; 4 red baby beets; 1⁄4 cup plus 1 tsp. olive oil; 2 tbsp. kosher salt, plus more; 6 cloves garlic; 1 stick cinnamon; 1⁄4 cup pine nuts; 1 lb. asparagus, ends trimmed; 1⁄2 tsp. crushed saffron, preferably Iranian; 4 sticks plus 2 Tbsp. unsalted butter; 2 large shallots, finely chopped; 2 cups heavy cream; Finely grated zest and juice of 1 lemon; Cayenne, to taste; 4 (1 1⁄2 lb) lobsters, steamed, shells removed, and meat chopped into 1-inch pieces (6 lb. total); Flaky sea salt, to garnish; Mint leaves, to garnish

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Sweet, tender pieces of lobster and beets are topped with a rich asparagus cream sauce in this recipe from Oyster Club in Mystic, Connecticut.

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Ingredients

4 golden baby beets
4 red baby beets
1⁄4 cup plus 1 tsp. olive oil
2 tbsp. kosher salt, plus more
6 cloves garlic
1 stick cinnamon
1⁄4 cup pine nuts
1 lb. asparagus, ends trimmed
1⁄2 tsp. crushed saffron, preferably Iranian
4 sticks plus 2 Tbsp. unsalted butter
2 large shallots, finely chopped
2 cups heavy cream
Finely grated zest and juice of 1 lemon
Cayenne, to taste
4 (1 1⁄2 lb) lobsters, steamed, shells removed, and meat chopped into 1-inch pieces (6 lb. total)
Flaky sea salt, to garnish
Mint leaves, to garnish