Lobster Smothered in White Truffle Butter with Toasted White Corn Pancakes and Roasted Baby Beets

1. 1

   2 cups white cornmeal, lightly toasted

2. 2

   2 cups all-purpose flour

3. 3

   1 tablespoon baking powder

4. 4

   3 tablespoons honey

5. 5

   1/2 teaspoon salt

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   4 large eggs, lightly beaten

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   2 1/4 cups milk

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   4 tablespoons unsalted butter, melted

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   In a mixing bowl, combine the cornmeal, flour, baking powder, honey and salt.

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    In a separate bowl, combine the eggs, milk, and melted butter.

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    Add the egg mixture to the dry ingredients and mix well.

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    Heat a griddle or cast iron frying pan over high heat, brush with oil and add 3 tablespoons batter for each pancake (total of 20).

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    Fry for about 1 minute, or until dry around the edges, turn and fry for about 30 seconds until cooked through.

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    Keep warm in a 200 degree oven until ready to serve.

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    White Truffle Butter:

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    1 pound unsalted butter, softened

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    1 white truffle, finely shaved

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    Salt and freshly ground white pepper

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    Place the butter in a medium bowl.

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    Fold in the truffles until combined and season with salt and pepper to taste.

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    Cover and refrigerate for at least 2 hours.

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    Leftover butter can be frozen.

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    Steamed Lobster:

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    4 lobsters (1 1/2 pounds each) steamed and meat removed

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    Roasted Baby Beets:

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    4 red baby beets

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    4 yellow baby beets

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    4 candy stripe baby beets

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    Olive oil

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    Preheat oven to 375 degrees F.

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    Rub the beets with the oil, place on a baking sheet and roast until cooked through, approximately 20 to 30 minutes.

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    Let cool slightly and remove skin.

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    Cut into quarters.

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    Assembly:

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    Sauteed Lobster in White Truffle Butter

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    Toasted White Corn Pancakes

37. 37

    Finely chopped chives

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    Roasted Baby Beets, quartered

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    Beet Vinaigrette

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    Chervil leaves

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    White Truffle Butter

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    Shaved white truffle

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    Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat.

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    Add the 1/2 of the cooked lobster meat and cook for 30 seconds or until just warmed through and season with salt and pepper to taste.

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    Repeat with the remaining lobster.

46. 46

    Place 1 of the warm pancakes on each dish, top each pancake with some of the warmed lobster meat and sprinkle with the chives.

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    Repeat, layering, for a total of four layers, top with the remaining 4 pancakes.

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    Place the assorted beets around the pancake and drizzle the beets with the beet vinaigrette and chervil leaves.

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    Top with a dollop of the truffle butter and shaved truffles.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.