Butter Poached Lobster

Print Recipe
Chef Clearwater Seafoods
125ml White wine (Riesling)
2 Shallots minced fine
3 Tbsp Butter (salt free)
20oz Clearwater Raw Lobster meat
750ml Heavy cream (35%)
400g Sweet corn kernels
1 Tbsp Snipped chives
1 stalk Celery peeled and minced fine
½ Vanilla bean
 Sea salt and fresh ground pepper to taste 

In a saucepan melt 1 tbsp of butter with 1/2 of the shallots and cook gently until shallot is translucent. Add Lobster and wine and cook gently until lobster is barely cooked through. Remove lobster meat and reserve warm. Add celery, shallot, vanilla bean and 3/4 of the corn and stir until mixture begins to dry. Add the heavy cream and bring to a boil. Puree and strain. Add remaining corn and stir in butter.
Divide among 10 bowls and place a couple slices of lobster in the center. Add snipped chives and a sprinkle of good sea salt and a crack of pepper. Serve at once. Appetizer: Serves 10 people 

Source:  www.clearwater.ca
Print Recipe