Recipe courtesy of Clifford Harrison
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Total:
1 hr
Prep:
1 hr
Yield:
2 servings

Ingredients

Vanilla oil:
Rosemary Ginger Vinaigrette:

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

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