Sauteed Maine Lobster with Sweet Corn & Rosemary Ginger Vinaigrette

Total Time:
1 hr
1 hr

2 servings

  • 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
  • Vanilla oil:
  • 1 vanilla bean, split and scraped
  • 1 cup grape seed or canola oil
  • Rosemary Ginger Vinaigrette:
  • 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
  • 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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