Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 c. white cornmeal lightly toasted
- 2 c. all-purpose flour
- 1 Tbsp. baking pwdr
- 3 Tbsp. honey
- 1/2 tsp salt
- 4 lrg Large eggs lightly beaten
- 2 1/4 c. lowfat milk
- 4 Tbsp. unsalted butter melted
- 1 lb unsalted butter softened
- 1 x white truffle finely shaved Salt to taste Freshly-grnd white pepper to taste
- 4 x lobsters - (1 1/2 lbs ea) steamed, and meat removed
- 4 x red baby beets
- 4 x yellow baby beets
- 4 x candy stripe baby beets Extra virgin olive oil as needed
- 3 med red beets roasted, skinned, and juiced
- 3/4 c. canola oil
- 3 Tbsp. champagne vinegar Salt to taste Freshly-grnd white pepper to taste Toasted White Corn Pancakes Finely-minced chives Roasted Baby Beets quartered Beet Vinaigrette Chervil leaves White Truffle Butter Shaved white truffle
Инструкции
- Toasted White Corn Pancakes: In a mixing bowl, combine the cornmeal, flour, baking pwdr, honey and salt. In a separate bowl, combine the Large eggs, lowfat milk, and melted butter. Add in the egg mix to the dry ingredients and mix well.
- Heat a griddle or possibly cast-iron frying pan over high heat, brush with oil and add in 3 Tbsp. batter for each pancake (total of 20). Fry for about 1 minute, or possibly till dry around the edges, turn and fry for about 30 seconds till cooked through. Keep hot in a 200 degree oven till ready to serve.
- White Truffle Butter: Place the butter in a medium bowl. Mix in the truffles till combined and season with salt and pepper to taste. Cover and chill for at least 2 hrs. Leftover butter can be frzn.
- Roasted Baby Beets: Preheat oven to 375 degrees. Rub the beets with the oil, place on a baking sheet and roast till cooked through, approximately 20 to 30 min. Let cold slightly and remove skin. Cut into quarters.
- Beet Vinaigrette: Place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 Tbsp.. Strain through a fine strainer into nonreactive bowl and let cold.
- When cold, slowly whisk in the canola oil till emulsified. Whisk together the vinegar and 1/4 tsp. of salt in a small bowl. Slowly whisk in the beet oil till emulsified. Season with pepper and more salt if needed.
- Assembly: Heat 3 Tbsp. of the truffle butter in a medium saute/fry pan over low heat. Add in 1/2 of the cooked lobster meat and cook for 30 seconds or possibly till just warmed through and season with salt and pepper to taste. Repeat with the remaining lobster.
- Place 1 of the hot pancakes on each dish, top each pancake with some of the warmed lobster meat and sprinkle with the chives. Repeat, layering, for a total of four layers, top with the remaining 4 pancakes.
- Place the assorted beets around the pancake and drizzle the beets with the beet vinaigrette and chervil leaves. Top with a dollop of the truffle butter and shaved truffles. Serve immediately.
- This recipe yields 4 servings.
