Recipe courtesy of Clifford Harrison

Sauteed Maine Lobster with Sweet Corn and Rosemary Ginger Vinaigrette

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  • Total: 1 hr
  • Prep: 1 hr
  • Yield: 2 servings
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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


  1. 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.
  2. Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro

Vanilla oil:

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

Rosemary Ginger Vinaigrette:

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