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News & Press

April 29th, 2020

Roasted Lobster with Corn Puree Recipe

Roasted Lobster with Corn Puree Recipe

Rosemary Roasted Lobster with Corn Purée and Tomato Confit

Recipe by Chef Brian Sutton
Serves 4

4 each lobster tails
3 cloves garlic
3/4 stick of butter
2 oz olive oil
3 sprigs rosemary

4 sweet corn on the cob
2 tablespoons finely diced onion
2 oz butter

1 pint of mixed cherry tomatoes (washed and dried)
1 bay leaf
2 cloves garlic
3 sprigs thyme
Approximately 1 pint of olive oil

10 pieces cilantro blooms for garnish
Cilantro blooms are when the cilantro begins to go to seed. They are very fragrant and a great way to use the plant.

Shuck the corn husks and cut down the cob to remove the kernels. Heat the 2oz butter in a pot large enough to hold the corn and add the finely diced onion. Sweat the onion until translucent. Add the corn kernels and enough water to cover the corn. Cook on medium heat until the corn is soft. Strain the liquid from the corn reserving the liquid to loosen the puree. Blend the corn in a high-powered blender, adding back some of the liquid little by little until the purée is smooth and not too thick. To make the texture silky, add another tablespoon of butter. Season with salt and pass through a fine mesh sieve.

Being careful, heat the pint of olive oil with the bay leaf and garlic to 140F. Add the tomatoes and thyme and lightly cook for about 5 mins. Reserve until needed. This can be held in the cooler if you have left over. Also, the remaining oil and tomato liquor can be used to make a vinaigrette.

Split the lobster tails in half and leave in the shell. removing the end trail. Heat a sauté pan large enough to accommodate the lobster tails. Add 2 ounces of olive oil. When the oil starts to smoke add the lobster tails, meat side down, add the garlic cloves, rosemary sprigs and butter. Baste the lobster tail with the butter for 3 minutes. Remove and allow to rest for 1 minute. Pull the meat out of the shell and serve intertwined on top of the corn puree. Add warm confit tomatoes and garnish with cilantro blooms before serving.

We suggest pairing this dish with our latest Chardonnay or Pinot Noir releases from the April Phelps Preferred shipment. Enjoy!

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