Grilled Lamb Chops And Spicy Lobster With Garden Puree

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1/2 pound sugar snap peas, trimmed

1 pound English peas, shelled, or 1 cup frozen petite peas

1/2 pound asparagus, tips only (about 2 1/2 inches)

1/2 pound haricots verts or tender green beans, trimmed

1/4 cup extra-virgin olive oil

1 cup ricotta cheese

3 scallions, green parts only, roughly chopped

Kosher salt and freshly ground black pepper

4 (1 1/2-inch thick) lamb chops

Extra-virgin olive oil

1 stick unsalted butter

1 tomato, seeded and chopped

3 sprigs fresh thyme

2 lobster tails, halved

Mint leaves, for garnish

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