Lobster Smothered in White Truffle Butter with Toasted White Corn Pancakes and Roasted Baby Beets

Name: Lobster Smothered in White Truffle Butter with Toasted White Corn Pancakes and Roasted Baby Beets
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 177 milliliters canola oil; 3 Tbsps champagne vinegar; 4 larges eggs, lightly beaten; 473 milliliters all-purpose flour; 3 Tbsps honey; 3 kilograms lobsters each) steamed and meat removed; 532 milliliters milk; 3 mediums red beets, roasted, skinless and juiced; 1 teaspoons salt; 4 servings Salt and freshly ground white pepper; 1 white truffle, finely shaved; 454 grams unsalted butter, softened; 4 Tbsps unsalted butter, melted; 473 milliliters white cornmeal, lightly toasted

Lobster Smothered in White Truffle Butter with Toasted White Corn Pancakes and Roasted Baby Beets might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 172g of protein, 177g of fat, and a total of 2833 calories. This recipe serves 4. If you have salt and pepper, cornmeal, lobsters and meat removed, and a few other ingredients on hand, you can make it. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

For the 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.

Ingredients you will need

Baking Powder

Cornmeal

Butter

All Purpose Flour

Honey

Corn

Egg

Milk

Salt

Equipment you will use

Mixing Bowl

Add the egg mixture to the dry ingredients and mix well.

Ingredients you will need

Egg

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Keep warm in a 200 degree oven until ready to serve.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Truffles

Butter

Equipment you will use

Bowl

For the roasted beets: Preheat oven to 375 degrees F. Rub the beets with the oil, place on a baking sheet and roast until cooked through, approximately 20 to 30 minutes.

Ingredients you will need

Beet

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Oven

Let cool slightly and remove skin.

Cut into quarters.

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.

Ingredients you will need

Canola Oil

Juice

Beet

Equipment you will use

Sauce Pan

Sieve

Whisk

Bowl

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.

Ingredients you will need

Vinegar

Pepper

Beet

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

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.

Ingredients you will need

Lobster Meat

Chives

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.

Ingredients you will need

Vinaigrette