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Truffled Lobster, White Corn Pancakes & Baby Beets

Truffled Lobster, White Corn Pancakes & Baby Beets
An elegant extravaganza of tastes and textures. The extra work is well worth the end result. Perfect if you want to impress or for a romantic or special occasion.

Wonderful as lobsters taste served with plain melted butter, they shine when accompanied by these amazingly flavorful ingredients. Beets, you ask? They seem to be a perfect marriage! Truffles can only enhance what is there as well.

This recipe is adapted from one by the great Bobby Flay. Makes four outrageously decadent servings.
Ingredients:

For the Pancakes
2 cups white cornmeal, lightly toasted
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons honey
½ teaspoon sea salt
4 large eggs, lightly beaten
2 ¼ cups milk
4 tablespoons unsalted butter, melted
3-4 Tbsps. white truffle butter (recipe below, or purchased) 4 steamed lobster (recipe below) 12 baby beets, a variety (recipe below) Beet vinaigrette (recipe below) Shaved truffles

Directions:


In a bowl, mix the cornmeal, flour, baking powder, honey and salt.
In another bowl, combine the eggs, butter, and milk.
Add the egg mixture to the cornmeal combination. Mix thoroughly.
Heat a cast iron frying pan over high heat and brush it with oil. Add about 3 tablespoons of the batter for each pancake. Make a total of about 20 pancakes. Fry for about 1 minute apiece, or until they are dry around the edges. Then turn and fry for another 30 seconds or so, until cooked all the way through.
Keep warm in a 200 degree oven until ready to serve.
 

For the White Truffle Butter:

1 pound butter, unsalted and softened
1 fresh truffles, finely shaved
sea salt & freshly ground black pepper

 

Place the butter in a bowl. Gently fold in the truffles until well combined. Season with salt and pepper to taste.

Cover and refrigerate for about two hours.

 

For the Steamed Lobster:
4 lobsters (about 1½ pounds each), steamed and with the meat removed

 

For the Baby Beets:
4 red baby beets
4 yellow baby beets
4 candy stripe baby beets
extra virgin olive oil

Preheat the oven to 375 degrees F.
Rub the beets with oil and place them on a baking sheet. Roast until they are cooked through. This should take about 20 to 30 minutes, depending on their size.

Let them cool slightly and remove the skin, then cut into quarters.

 

For the Beet Vinaigrette:
3 medium red beets, roasted, with the skin removed and juiced
¾ cup canola or grapeseed oil
3 tablespoons champagne vinegar
sea salt & freshly ground black pepper


Place the beet juice in a small saucepan over high heat. Cook on high until the juice is reduced to about 3 tablespoons. Strain the juice through a sieve into a bowl and permit it to cool.

When it has cooled, gradually whisk in the canola or grapeseed  oil until it is emulsified.

Whisk the vinegar together with the salt in a small bowl. Slowly whisk in the beet oil until emulsified.

Season with pepper, and additional salt if needed.

 

Assembly


Heat 3 tablespoons of the truffle butter in a sauté pan over low heat. Add about ½ of the cooked lobster to the truffle butter. Cook for about 30 seconds, or until the lobster is just warmed through.

Season with salt and pepper to taste.
Repeat with the remaining lobster.
Place one of the warm pancakes on each of four dishes, top each pancake with some of the warm lobster meat, and sprinkle with chives. Repeat, layering, to make a total of four layers. Top with the remaining 4 pancakes.
Place the various beets around the pancake and drizzle with the beet vinaigrette and chervil leaves. Top your creation with a dollop of truffle butter and sprinkle with shaved truffle.
Serve this marvelous creation immediately.



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