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.


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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