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Lobster With Truffle Butter, Corn Pancakes, Roasted Beets

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Ingredients

  • PANCAKES:
  • 2 cups white cornmeal lightly toasted
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons honey
  • 1/2 teaspoon salt
  • 4 large eggs lightly beaten
  • 2 1/4 cups milk
  • 4 tablespoons unsalted butter melted
  • WHITE TRUFFLE BUTTER:
  • 1 pound unsalted butter softened
  • 1 white truffle finely shaved
  • Salt to taste
  • Freshly-ground white pepper to taste
  • STEAMED LOBSTER:
  • 4 lobsters - (abt 1 1/2 lbs ea) steamed, with
  • the meat removed
  • BABY BEETS:
  • 4 red baby beets
  • 4 yellow baby beets
  • 4 candy stripe baby beets
  • Olive oil as needed
  • BEET VINAIGRETTE:
  • 3 medium red beets roasted, with
  • the skin removed and juiced
  • 3/4 cup canola oil
  • 3 tablespoons champagne vinegar
  • Salt to taste
  • Freshly-ground white pepper to taste

Details

Servings 4

Preparation

Step 1

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 an oven set at about 200 degrees until ready to serve.

For the White Truffle Butter: 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 Baby Beets: Preheat the oven to 375 degrees. 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: 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 saute pan over low heat. Add about 1/2 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.

This recipe yields 4 servings.

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