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| BUTTER POACHED MAINE LOBSTER WITH BABY CARROTS,SWEET PEAS AND MASCARPONE CORN PUDDING |
| Yields: 6 servings |
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| Ingredients |
1 lb butter, unsalted
1 shallot, minced
2 C water
1/2 C cream
6 1-1/2 lb. live lobsters
1 C fresh sweet peas
2 T butter
1/2 lb baby carrots
1 T thyme
2 C polenta or cornmeal
2-1/2 C water or chicken stock
1/2 C mascarpone cheese
1/4 C cream
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| TO SERVE |
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Place polenta in center of plate with vegetables around.
Place lobster with a little cooking liquid on top of polenta. |
| Method |
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Peel and roast baby carrots in 300º oven for 2 hours in a pan with a little water. Cover pan with aluminum foil.
Boil peas in water until starchy texture goes away. Shock peas in ice water and reserve.
Simmer the 2 cups of water. Whisk in 1 lb. butter, with minced shallot and cream.
Blanch live lobster in boiling water for 3-1/2 minutes. Cool and take out of shell. Deveine.
Boil 2-1/2 cups of chicken stock (or water) and add polenta slowly.
Drop temperature to low and cook for 45 minutes. Adding water if mixture gets too dry.
Add cream to mascarpone and season with salt and pepper.
Season lobsters with salt and pepper. Drop lobster in butter/shallot mixture and cook at 375º for 5 minutes.
Sauté peas, carrots, thyme and 2 tablespoons of butter. Season with salt and pepper.
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