Sauteed Maine Lobster with Sweet Corn & Rosemary Ginger Vinaigrette |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Ingredients:
2 (1 1/2 pound) lobsters |
2 cups sweet corn, cut from the cob |
2 tablespoons butter |
1 tablespoon olive oil |
cracked black pepper |
salt, to taste |
vanilla oil, recipe follows |
rosemary ginger vinaigrette, recipe follows |
1 vanilla bean, split and scraped |
1 cup grape seed or canola oil |
2 (2-inch) stalks fresh rosemary |
1 (2-inch) piece ginger root, peeled |
2 cloves garlic, peeled |
2 tablespoons honey |
1/2 cup rice wine vinegar |
1/4 cup soy sauce |
1 cup peanut oil |
a few drops sesame oil |
Directions:
1. Kill lobster and remove claws and tail. Cook in boiling water for 2 minutes or until they just begin to turn red. Remove from water and cool under running water. Remove from the shell. In a heavy bottom saute pan heat olive oil and butter. Add the corn and cook for 1 minute. Add the lobster and cook until opaque, salt and pepper, to taste.
2. Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro
3. Vanilla oil:
4. Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho
5. Rosemary Ginger Vinaigrette:
6. Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process
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