Roasted Lobster on Blue Corn Pancakes with Red Curry Sauce and Corn Relish

  • Level: Easy
  • Yield: 4 servings
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Ingredients

Blue Corn Pancakes:

1 1/2 cups blue cornmeal

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

Salt

2 tablespoons honey

3 large egg, lightly beaten

2 cups milk

3 tablespoons unsalted butter, melted

Lobster: 

2 live lobsters

1 1/2 pounds each 

2 tablespoons olive oil 

Salt and freshly ground pepper

Corn Relish:

2 cups roasted corn kernels

3 tablespoons finely diced red onion

1 tablespoon minced jalapeno

3 tablespoons coarsely chopped cilantro

3 tablespoon fresh lime juice

2 tablespoons finely diced roasted red bell pepper

2 tablespoons olive oil

Salt and freshly ground pepper

Red Curry Sauce:

2 tablespoons unsalted butter

2 tablespoons coarsely chopped fresh ginger

1 tablespoon chopped garlic

1 tablespoon red curry paste

1/4 cup coarsely chopped white onion

1 cup white wine

1 cup fish stock

1 1/2 cups heavy cream

1/2 roasted red bell pepper, peeled and seeded

1/2 teaspoon sugar

Salt and freshly ground pepper

Directions

  1. For the pancakes: In a mixing bowl, combine the dry ingredients. In a separate bowl, combine the honey, eggs, milk and melted butter. Add the egg mixture to the dry ingredients and mix well. Heat a griddle over high heat, brush with oil and add 1/4 cup batter for each pancake. Fry for about 1 minute, or until dry around the edges, turn, and fry for about 30 seconds until cooked through.
  2. For the lobster: Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body. Pull or cut off the claws. Pull or cut off the tails and cut in half lengthwise. Discard the bodies. Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking. Season the lobster pieces to taste with salt and pepper and sear 3 minutes. Pour off excess oil. Place the pan in the oven and roast until the lobster is cooked through, 15 minutes. Reseason if necessary.
  3. For the relish: Combine all ingredients and refrigerate until ready to serve.
  4. For the sauce: In a medium saucepan over medium heat, melt the butter and sweat the ginger, garlic, curry paste and onion for 3 minutes. Raise the heat to high, add the wine and stock and reduce until 1/4 cup of liquid remains. Reduce the heat to medium, add the cream and simmer for 15 minutes. Combine the sauce and the roasted pepper in a blender and process until smooth. Strain through a fine strainer into a bowl, add the sugar and salt and pepper to taste.
  5. Assemble: Place 1 pancake on 4 large plates and top with a layer of warm lobster and relish, repeat for 3 layers and drizzle with the red curry sauce.
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