Sauteed Maine Lobster with Sweet Corn & Rosemary Gi

Name: Sauteed Maine Lobster with Sweet Corn & Rosemary Ginger Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2 pound) lobsters; 2 cups sweet corn, cut from the cob; 2 tablespoons butter; 1 tablespoon olive oil; Cracked black pepper; Salt, to taste; Vanilla oil, recipe follows; Rosemary Ginger vinaigrette, recipe follows; 1 vanilla bean, split and scraped; 1 cup grape seed or canola oil; 2 (2-inch) stalks fresh rosemary; 1 (2-inch) piece ginger root, peeled; 2 cloves garlic, peeled; 2 tablespoons honey; 1/2 cup rice wine vinegar; 1/4 cup soy sauce; 1 cup peanut oil; A few drops sesame oil

Servings: persons

2 (1 1/2 pound) lobsters
2 cups sweet corn, cut from the cob
2 tablespoons butter
1 tablespoon olive oil
Cracked black pepper
Salt, to taste
Vanilla oil, recipe follows
Rosemary Ginger vinaigrette, recipe follows
1 vanilla bean, split and scraped
1 cup grape seed or canola oil
2 (2-inch) stalks fresh rosemary
1 (2-inch) piece ginger root, peeled
2 cloves garlic, peeled
2 tablespoons honey
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 cup peanut oil
A few drops sesame oil

1
Kill lobster and remove claws and tail.
2
Cook in boiling water for 2 minutes or until they just begin to turn red.
3
Remove from water and cool under running water.
4
Remove from the shell.
5
In a heavy bottom saute pan heat olive oil and butter.
6
Add the corn and cook for 1 minute.
7
Add the lobster and cook until opaque, salt and pepper, to taste.
8
Divide between 4 shallow bowls.
9
Drizzle with vanilla oil.
10
Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro
11
Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho
12
Chop ginger, rosemary and garlic in food processor.
13
Add vinegar, soy, honey and continue to blend.
14
Drizzle in peanut and sesame oil while process

1253

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 (1 1/2 pound) lobsters, 2 cups sweet corn, cut from the cob, 2 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Sauteed Maine Lobster with Sweet Corn & Rosemary Ginger Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sauteed Maine Lobster with Sweet Corn & Rosemary Ginger Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions