Maple butter-poached lobster claws with Parmesan polenta

By Spencer Watts
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SERVES
4
TOTAL TIME

Ingredients

  • 8 Atlantic lobster claws, meat separated from the shell
  • 1130 grams butter, cubed
  • 1/2 cup (120 milliliters) pure maple syrup

Maple butter sauce:

  • 6 tablespoons (90 milliliters) maple syrup
  • 2 tablespoons (30 milliliters) lemon juice
  • 250 grams unsalted butter

Polenta:

  • 4 cups (750 milliliters) whole milk
  • 1 cup (250 milliliters) yellow cornmeal
  • 1 teaspoon (5 milliliters) salt
  • 2 tablespoons (30 milliliters) butter (1/4 stick)
  • 3/4 cup Parmesan cheese
  • Chives to garish

Directions

  1. Cook lobster for about four minutes in a pot of boiling water. Remove to ice water bath to halt the cooking.
  2. Drain lobster. Break off claws and remove meat.
  3. Salt to taste
  4. Add maple syrup and lemon juice to a small saucepan at low – medium heat. Add butter gradually. Keep moving pan until all the butter is melted, finish with salt
  5. Poach in the maple butter saucepan for six to eight minutes until meat is opaque, but not rubbery.
  6. Prepare the polenta
  7. Pour whole milk into a saucepan. Heat on medium add the cornmeal and whisk almost consistently
  8. Until polenta is creamy, about 18 minutes, finish with a good pinch of salt the butter and parmesan cheese.
  9. Plate lobster claw meat on the polenta. Drizzle pan butter over top. Garnish with chopped chives.

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