A home cook’s take on a fancy restaurant’s masterpiece.
To be honest, I started out with Thomas Keller’s French Laundry Butter Poached lobster recipe. I read the cookbook from front to back. Then I did it again … 5-6 times. It’s brilliant. He’s brilliant. But he’s much more talented than I am. So I tried to simplify his recipe for the home cook and give it a little bit of my flavor.
It’s not the easiest recipe in The Gourmet Bachelor cookbook but if you can perfect it, you are going to make someone very happy.
|2 c||unsalted butter|
|2 (2 lb)||lobsters|
|2 c||pre-cooked cornmeal|
|4||garlic cloves, chopped|
|1/4 c||shallot, shopped|
|2 T||olive oil|
|8 oz||shiitake mushrooms, sliced|
|1 c||sweet corn|
Lobster – Melt butter in a skillet on low heat. Place lobster in a 6-quart pot. In a separate pot, bring 4 quarts of water to a boil. Pour the boiling water over the lobster and cover. Steep for 5 minutes. Remove lobster from shell. Cook lobster in butter for 5 minutes. Polenta – Bring water to a boil, then slowly stir in cornmeal. Cook cornmeal for 3 minutes. Stir in remaining ingredients. Season and then cover. Shiitake Relish – Sauté garlic and shallot in olive oil for 3 minutes. Add mushrooms and corn. Sauté for 3 minutes. Stir in butter and thyme. Spoon polenta onto a serving dish. Add mushrooms, then lobster.