Recipe courtesy of Clifford Harrison
Sauteed Maine Lobster with Sweet Corn and Rosemary Ginger Vinaigrette
- Yield: 2 servings
- Total: 1 hr
- Prep: 1 hr
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
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
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