Seared Garlic Polenta Cake with Butter Fried Lobster Tail

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Seared Garlic Polenta Cake with Butter Fried Lobster Tail


Yield: 4 People

Ingredients:

Polenta:

1/2 cup White Corn Meal
1 1/2 cup Vegetable Stock
1/2 cup 35% Cream
4 Garlic Cloves - Minced
1/2 White Onion - Small Dice
3 tbls White Wine

Lobster:

4 Lobster Tails
3 tbls Butter (unsalted)

Method:

Polenta:

Start by adding Vegetable stock and Cream to a medium size pot. Bring to a boil and then drop to a simmer. In a separate pot add a touch of vegetable oil and heat over medium on a stove top. Place garlic and onions in pot when oil is hot and sear for 5 mins or until the onions are translucent. Deglaze with white wine and reduce until the wine has almost evaporated. Add the mixture of cream and vegetable stock to the new pot and leave on medium heat. Using a whisk gradually add the corn meal bit by bit. Make sure to add the corn meal slowly so that it can fully absorb the liquid when incorporated. Season with salt and stir, the end result should look creamy but not to thick. Using a sheet tray, empty the polenta out and spread evenly across using a spatula. Set a side and let firm up. When the polenta is set cut into rectangles, heat a small pan with vegetable and sear each side of the polenta cake till golden brown. Serve.

Lobster:

Steam or boil the lobster tail for 8 mins. Remove the outer shell saving the flesh. In a small pan add butter bring to medium heat and sear lobster tails for 1 minute on each side. Should get a nice golden brown colour on the outside. Remove from pan, season and serve rate away over top polenta cake.