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1
2 cups white cornmeal, lightly toasted
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2
2 cups all-purpose flour
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3
1 tablespoon baking powder
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4
3 tablespoons honey
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5
1/2 teaspoon salt
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6
4 large eggs, lightly beaten
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7
2 1/4 cups milk
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8
4 tablespoons unsalted butter, melted
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9
In a mixing bowl, combine the cornmeal, flour, baking powder, honey and salt.
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10
In a separate bowl, combine the eggs, milk, and melted butter.
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11
Add the egg mixture to the dry ingredients and mix well.
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12
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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13
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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14
Keep warm in a 200 degree oven until ready to serve.
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15
White Truffle Butter:
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16
1 pound unsalted butter, softened
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17
1 white truffle, finely shaved
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18
Salt and freshly ground white pepper
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19
Place the butter in a medium bowl.
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20
Fold in the truffles until combined and season with salt and pepper to taste.
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21
Cover and refrigerate for at least 2 hours.
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22
Leftover butter can be frozen.
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23
Steamed Lobster:
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24
4 lobsters (1 1/2 pounds each) steamed and meat removed
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25
Roasted Baby Beets:
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26
4 red baby beets
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27
4 yellow baby beets
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28
4 candy stripe baby beets
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29
Olive oil
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30
Preheat oven to 375 degrees F.
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31
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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32
Let cool slightly and remove skin.
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33
Cut into quarters.
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34
Assembly:
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35
Sauteed Lobster in White Truffle Butter
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36
Toasted White Corn Pancakes
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37
Finely chopped chives
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38
Roasted Baby Beets, quartered
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39
Beet Vinaigrette
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40
Chervil leaves
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41
White Truffle Butter
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42
Shaved white truffle
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43
Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat.
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44
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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45
Repeat with the remaining lobster.
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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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47
Repeat, layering, for a total of four layers, top with the remaining 4 pancakes.
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48
Place the assorted beets around the pancake and drizzle the beets with the beet vinaigrette and chervil leaves.
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49
Top with a dollop of the truffle butter and shaved truffles.
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50
Serve immediately.
