Lobster In White Truffle Butter With White Corn Pancakes

By á-174942

Ingredients

• TOASTED WHITE CORN 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 - (1 1/2 lbs ea) steamed, and meat removed
• ROASTED 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, skinned, and juiced
• 3/4 cup canola oil
• 3 tablespoons champagne vinegar
• Salt to taste
• Freshly-ground white pepper to taste
• ASSEMBLY:
• Toasted White Corn Pancakes
• Finely-chopped chives
• Roasted Baby Beets quartered
• Beet Vinaigrette
• Chervil leaves
• White Truffle Butter
• Shaved white truffle

Details

Servings 4

Preparation

Step 1

Toasted White Corn Pancakes: In a mixing bowl, combine the cornmeal, flour, baking powder, honey and salt. In a separate bowl, combine the eggs, milk, and melted butter. Add the egg mixture to the dry ingredients and mix well.

Heat a griddle or cast-iron frying pan over high heat, brush with oil and add 3 tablespoons batter for each pancake (total of 20). Fry for about 1 minute, or until dry around the edges, turn and fry for about 30 seconds until cooked through. Keep warm in a 200 degree oven until ready to serve.

White Truffle Butter: Place the butter in a medium bowl. Fold in the truffles until combined and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours. Leftover butter can be frozen.

Roasted Baby Beets: Preheat oven to 375 degrees. Rub the beets with the oil, place on a baking sheet and roast until cooked through, approximately 20 to 30 minutes. Let cool slightly and remove skin. Cut into quarters.

Beet Vinaigrette: Place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 tablespoons. Strain through a fine strainer into nonreactive bowl and let cool.

When cool, slowly whisk in the canola oil until emulsified. Whisk together the vinegar and 1/4 teaspoon of salt in a small bowl. Slowly whisk in the beet oil until emulsified. Season with pepper and more salt if needed.

Assembly: Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat. Add 1/2 of the cooked lobster meat and cook for 30 seconds or until just warmed through and season with salt and pepper to taste. Repeat with the remaining lobster.

Place 1 of the warm 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.

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.

This recipe yields 4 servings.