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Maple butter-poached lobster claws with Parmesan polenta
Ingredients
- 8 Atlantic lobster claws, meat separated from the shell
- 1130 grams butter, cubed
- 1/2 cup (120 milliliters) pure maple syrup
Maple butter sauce:
- 6 tablespoons (90 milliliters) maple syrup
- 2 tablespoons (30 milliliters) lemon juice
- 250 grams unsalted butter
Polenta:
- 4 cups (750 milliliters) whole milk
- 1 cup (250 milliliters) yellow cornmeal
- 1 teaspoon (5 milliliters) salt
- 2 tablespoons (30 milliliters) butter (1/4 stick)
- 3/4 cup Parmesan cheese
- Chives to garish
Directions
- Cook lobster for about four minutes in a pot of boiling water. Remove to ice water bath to halt the cooking.
- Drain lobster. Break off claws and remove meat.
- Salt to taste
- Add maple syrup and lemon juice to a small saucepan at low – medium heat. Add butter gradually. Keep moving pan until all the butter is melted, finish with salt
- Poach in the maple butter saucepan for six to eight minutes until meat is opaque, but not rubbery.
- Prepare the polenta
- Pour whole milk into a saucepan. Heat on medium add the cornmeal and whisk almost consistently
- Until polenta is creamy, about 18 minutes, finish with a good pinch of salt the butter and parmesan cheese.
- Plate lobster claw meat on the polenta. Drizzle pan butter over top. Garnish with chopped chives.
