Indulge in a culinary symphony of flavors with our delectable butter-poached lobster and coconut corn pudding duo. This article presents two extraordinary recipes that will tantalize your taste buds and elevate your dining experience. Dive into the luxurious realm of butter-poached lobster, where succulent lobster meat is gently cooked in a bath of clarified butter, resulting in a tender and flavorful masterpiece. Accompanying this exceptional dish is a creamy and delectable coconut corn pudding, a harmonious blend of coconut milk, corn, and spices, creating a sweet and savory symphony. Prepare to embark on a culinary journey that will leave you craving for more.
Here are our top 4 tried and tested recipes!
COCONUT ALLSPICE CORN PUDDING
This dish has been around since the 1700s and is very common in New England; cornmeal is an update to the English hasty pudding. I'm putting my spin on the traditional dish by adding coconut milk and some allspice.
Provided by Geoffrey Zakarian
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 250 degrees F.
- In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
- Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
- Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.
PERFECT POACHED LOBSTER
Provided by Ina Garten
Categories main-dish
Time 40m
Yield 1 pound cooked lobster meat
Number Of Ingredients 2
Steps:
- Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.
BUTTER POACHED LOBSTER SHOOTERS
Provided by Food Network
Categories appetizer
Time 27m
Yield 8 to 10 shooters
Number Of Ingredients 4
Steps:
- Reserve 1 cup of clarified butter and try to keep warm.
- Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.
- While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.
CORN AND COCONUT PUDDING
Provided by Melissa Roberts
Categories Milk/Cream Vegetable Dessert Quick & Easy Coconut Corn Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (dessert) servings
Number Of Ingredients 7
Steps:
- Scrape cobs with a knife over a bowl to extract "milk." Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes.
- Sprinkle with cinnamon before serving.
Tips:
- Choose the freshest lobster possible: The fresher the lobster, the better the flavor of the dish will be.
- Use high-quality butter: The butter is a key ingredient in this dish, so it's important to use a good quality butter that has a rich flavor.
- Don't overcook the lobster: Lobster is a delicate seafood, so it's important to cook it for just the right amount of time. Overcooked lobster will be tough and chewy.
- Make sure the coconut corn pudding is cooked through: The coconut corn pudding should be cooked through before serving. You can test this by inserting a toothpick into the center of the pudding. If the toothpick comes out clean, the pudding is cooked through.
- Serve the dish immediately: This dish is best served immediately after it is made. The lobster and coconut corn pudding will both start to lose their flavor if they are left to sit for too long.
Conclusion:
Butter poached lobster with coconut corn pudding is a delicious and elegant dish that is perfect for a special occasion. The lobster is cooked to perfection and the coconut corn pudding is a creamy and flavorful accompaniment. This dish is sure to impress your guests.
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