This is a print preview of "Lobster In White Truffle Butter With White Corn Pancakes" recipe.

Lobster In White Truffle Butter With White Corn Pancakes Recipe
by Global Cookbook

Lobster In White Truffle Butter With White Corn Pancakes
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  Servings: 4

Ingredients

  • 2 c. white cornmeal lightly toasted
  • 2 c. all-purpose flour
  • 1 Tbsp. baking pwdr
  • 3 Tbsp. honey
  • 1/2 tsp salt
  • 4 lrg Large eggs lightly beaten
  • 2 1/4 c. lowfat milk
  • 4 Tbsp. unsalted butter melted
  • 1 lb unsalted butter softened
  • 1 x white truffle finely shaved Salt to taste Freshly-grnd white pepper to taste
  • 4 x lobsters - (1 1/2 lbs ea) steamed, and meat removed
  • 4 x red baby beets
  • 4 x yellow baby beets
  • 4 x candy stripe baby beets Extra virgin olive oil as needed
  • 3 med red beets roasted, skinned, and juiced
  • 3/4 c. canola oil
  • 3 Tbsp. champagne vinegar Salt to taste Freshly-grnd white pepper to taste Toasted White Corn Pancakes Finely-minced chives Roasted Baby Beets quartered Beet Vinaigrette Chervil leaves White Truffle Butter Shaved white truffle

Directions

  1. Toasted White Corn Pancakes: In a mixing bowl, combine the cornmeal, flour, baking pwdr, honey and salt. In a separate bowl, combine the Large eggs, lowfat milk, and melted butter. Add in the egg mix to the dry ingredients and mix well.
  2. Heat a griddle or possibly cast-iron frying pan over high heat, brush with oil and add in 3 Tbsp. batter for each pancake (total of 20). Fry for about 1 minute, or possibly till dry around the edges, turn and fry for about 30 seconds till cooked through. Keep hot in a 200 degree oven till ready to serve.
  3. White Truffle Butter: Place the butter in a medium bowl. Mix in the truffles till combined and season with salt and pepper to taste. Cover and chill for at least 2 hrs. Leftover butter can be frzn.
  4. Roasted Baby Beets: Preheat oven to 375 degrees. Rub the beets with the oil, place on a baking sheet and roast till cooked through, approximately 20 to 30 min. Let cold slightly and remove skin. Cut into quarters.
  5. Beet Vinaigrette: Place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 Tbsp.. Strain through a fine strainer into nonreactive bowl and let cold.
  6. When cold, slowly whisk in the canola oil till emulsified. Whisk together the vinegar and 1/4 tsp. of salt in a small bowl. Slowly whisk in the beet oil till emulsified. Season with pepper and more salt if needed.
  7. Assembly: Heat 3 Tbsp. of the truffle butter in a medium saute/fry pan over low heat. Add in 1/2 of the cooked lobster meat and cook for 30 seconds or possibly till just warmed through and season with salt and pepper to taste. Repeat with the remaining lobster.
  8. Place 1 of the hot pancakes on each dish, top each pancake with some of the warmed lobster meat and sprinkle with the chives. Repeat, layering, for a total of four layers, top with the remaining 4 pancakes.
  9. Place the assorted beets around the pancake and drizzle the beets with the beet vinaigrette and chervil leaves. Top with a dollop of the truffle butter and shaved truffles. Serve immediately.
  10. This recipe yields 4 servings.