ROASTED
LOBSTER ON BLUE CORN PANCAKES
Blue Corn
Pancakes:
1 1/2 cups blue cornmeal
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
Salt
2 tablespoons honey
3 large egg, lightly beaten
2 cups milk
3 tablespoons unsalted butter, melted
In a mixing
bowl, combine the dry ingredients. In a separate bowl, combine the
honey, eggs, milk and melted butter. Add the egg mixture to the dry
ingredients and mix well. Heat a griddle over high heat, brush with
oil and add 1/4 cup batter for each pancake. Fry for about 1 minute,
or until dry around the edges, turn, and fry for about 30 seconds
until cooked through.
Lobster:
2 live
lobsters, 1 1/2 pounds each 2 tablespoons olive oil Salt and freshly
ground pepper
Preheat oven
to 350 degrees F. Kill the lobsters by inserting a sharp knife into
the cross mark on the top shell between the head and the body. Pull
or cut off the claws. Pull or cut off the tails and cut in half
lengthwise. Discard the bodies. Heat the olive oil in a large
ovenproof sauté pan over medium-high heat until smoking. Season the
lobster pieces to taste with salt and pepper and sear 3 minutes.
Pour off excess oil. Place the pan in the oven and roast until the
lobster is cooked through, 15 minutes. Reseason if necessary.
Assemble:
Place 1 pancake on 4 large plates and top with a layer of warm
lobster and corn relish, repeat for
3 layers and drizzle with the red
curry sauce.
Yield: 4
servings
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