Yield: 4 Servings

Ingredients:

Sauce:
• 1 cup shallots, roughly chopped
• ½ cup celery, roughly chopped
• ½ cup leek bottoms, roughly chopped
• 1 pint (approximately 3 cobs) white corn kernels
• 4 ounces chicken stock
• 2 Tablespoons cream
• Salt and pepper
• ½ teaspoon mascarpone
• White Truffle Oil
  
  Pudding:
• 5 cobs corn pulp
• 4 ounces chicken stock
• 4 ounce cream
• 1 sprig thyme
• 1 ounce tapioca
• Salt and pepper
  
  Lobster:
• 4 spiny lobster tails, par cooked
• Beurre monte
  
  To Serve:
• 1 head baby orange cauliflower
• 1 heat baby purple cauliflower
• 1 head baby romanesco
• 1 cup savoy cabbage
• 2 Tablespoons butter

Method:
For Sauce:
Over low heat, sweat the shallots, celery, leeks and corn kernels in canola oil. Once the vegetables are translucent add chicken stock and cream. Bring to a boil then lower heat and simmer for 20 minutes. Strain mixture, season with salt and pepper, and mount with mascarpone and truffle oil right before serving.

For Corn Pudding:
Heat pulp, stock, cream and thyme until they begin to simmer. Whisk in the tapioca and cook until the mixture has thickened. Season with salt and pepper and set aside in a warm area.

For Lobster:
Gently poach the lobster in the beurre monte until warmed through.

To Serve:
Blanch cauliflower in salted boiling water. Toss in a pan with 1 Tablespoon butter and glaze. Blanch cabbage in salted boiling water. Toss in a pan with 1 Tablespoon butter and season with salt and pepper. Lay corn pudding along the center of the plate and top with cabbage. Slice the lobster into 8 slices and lay over the cabbage. Spoon the cauliflower around the lobster, drizzle sauce on and around the lobster, and serve.

Wine Pairing:
A California Viognier, like Miner Family Vineyards 2004 Napa Valley Viognier.

back to top