RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1979
| View Recipe |
|
|
| Recipe Name: |
Roasted Lobster on Blue Corn Pancakes with Red Curry Sauce and Corn Relish |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-11
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.23
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Tablespoons oil, olive
1 to taste salt and pepper
|
Directions:
Preheat oven to 350 degrees.
Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body. Pull or cut off the claws. Pull or cut off the tails and cut in half lengthwise. Discard the bodies.
Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking. Season the lobster pieces to taste with salt and pepper and sear 3 minutes. Pour off excess oil. Place the pan in the oven and roast until the lobster is cooked through, 15 minutes. Reseason if necessary.
Assemble:
Place 1 pancake on 4 large plates and top with a layer of warm lobster and relish, repeat for 3 layers and drizzle with the red curry sauce. |
|
Blue Corn Pancakes
(Add to shopping list) :
2 Cups milk, whole
|
Directions:
In a mixing bowl, combine the dry ingredients. In a separate bowl, combine the honey, eggs, milk and melted butter. Add the egg mixture to the dry ingredients and mix well.
Heat a griddle over high heat, brush with oil and add 1/4 cup batter for each pancake. Fry for about 1 minute, or until dry around the edges, turn, and fry for about 30 seconds until cooked through. |
Corn Relish
(Add to shopping list) :
3 Tablespoons onion, red finely diced
2 Tablespoons oil, olive
1 to taste salt and pepper
|
Directions:
Combine all ingredients and refrigerate until ready to serve. |
Red Curry Sauce
(Add to shopping list) :
2 Tablespoons ginger root coarsely chopped
1 Cup stock, fish
1 to taste salt and pepper
|
Directions:
In a medium saucepan over medium heat, melt the butter and sweat the ginger, garlic, curry paste and onion for 3 minutes. Raise the heat to high, add the wine and stock and reduce until 1/4 cup of liquid remains. Reduce the heat to medium, add the cream and simmer for 15 minutes.
Combine the sauce and the roasted pepper in a blender and process until smooth. Strain through a fine strainer into a bowl, add the sugar and salt and pepper to taste. |
|
| Nutrition per Serving: |
| Calories: |
699 |
Total Carbs: |
98.5 |
Net Carbs: |
97.3 |
| Cholesterol: |
30.9 |
Fat: |
29.2 |
Protein: |
19.90 |
| Fiber: |
2.26 |
Sodium: |
99.99 |
|
|
|
