- 4
- 120 mins
- 165 mins
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 and freshly ground white pepper
- Steamed Lobster:
- 4 lobsters (1 1/2 pounds each) steamed and meat removed
Preparation
Step 1
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.
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.
Assembly:
Sauteed Lobster in White Truffle Butter
Toasted White Corn Pancakes
Finely chopped chives
Chervil leaves
Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat. Add the 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.