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

Total Time:
2 hr 45 min
2 hr
45 min

4 servings

  • Beet Vinaigrette:
  • 3 medium red beets, roasted, skin removed and juiced
  • 3/4 cup canola oil
  • 3 tablespoons champagne vinegar
  • Salt and freshly ground white pepper
  • 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.
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

  • 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:

  • 1 pound unsalted butter, softened

  • 1 white truffle, finely shaved

  • Salt and freshly ground white pepper

  • 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.

  • Steamed Lobster:

  • 4 lobsters (1 1/2 pounds each) steamed and meat removed

  • Roasted Baby Beets:

  • 4 red baby beets

  • 4 yellow baby beets

  • 4 candy stripe baby beets

  • Olive oil

  • 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. Let cool slightly and remove skin. Cut into quarters.

  • Assembly:

  • Sauteed Lobster in White Truffle Butter

  • Toasted White Corn Pancakes

  • Finely chopped chives

  • Roasted Baby Beets, quartered

  • Beet Vinaigrette

  • Chervil leaves

  • White Truffle Butter

  • Shaved white truffle

  • 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.

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