Earthy Delights Recipe
http://www.earthy.com/
Truffled Lobster, White Corn Pancakes & Baby BeetsThis recipe is adapted from one by the great Bobby Flay,
and when you try it you'll see why he's famous. This
combination of ingredients sounds unlikely (lobster
and beets!?) but it all makes lots of sense when it
comes together. Try it. This recipe makes four 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
Preparation:
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 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 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.
Directions:
This recipe is adapted from one by the great Bobby Flay,
and when you try it you'll see why he's famous. This
combination of ingredients sounds unlikely (lobster
and beets!?) but it all makes lots of sense when it
comes together. Try it. This recipe makes four servings.