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
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:
- 1 vanilla bean, split and scraped
- 1 cup grape seed or canola 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:
- 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
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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