Name: Sauteed Maine Lobster with Sweet Corn and Rosemary Ginger Vinaigrette
Prep time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 2 servings
Cuisine: american
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

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.
Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro

Vanilla oil:

Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho;

Rosemary Ginger Vinaigrette:

Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process

Recipe courtesy of Clifford Harrison, Bacchanalia, Atlanta, GA

Sauteed Maine Lobster with Sweet Corn and Rosemary Ginger Vinaigrette

Ingredients

Vanilla oil:

Rosemary Ginger Vinaigrette:

Directions

Vanilla oil:

Rosemary Ginger Vinaigrette:

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