- 4
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
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.
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