Maple Butter-Poached Lobster claws with Parmesan Polenta
Spencer show us how to extract the claw meat from cold steamed Atlantic lobster and then gently poaches the sweet meat in maple butter before placing it on top of a bed of creamy parmesan polenta.
- 8 Atlantic lobster claws, meat separated from the shell
- 2 ½ lb (1130 g) Butter, cubed
- ½ cup (120 ml) Pure maple syrup
- Maple Butter Sauce:
- 6 Tbsp (90 ml) Maple syrup
- 2 Tbsp (30 ml) Lemon juice
- ½ lb (250 g) Unsalted butter
- 4 cups (750 ml) Whole milk
- 1 cup (250 ml) Yellow cornmeal
- 1 tsp (5 ml) Salt
- 2 Tbsp (30 ml) Butter (¼ stick)
- ¾ cup Parmesan cheese
- Chives to garish
- Cook lobster for about 4 minutes in a pot of boiling water. Remove to ice water bath to halt the cooking.
- Drain lobster. Break off claws and remove meat.
- Salt to taste
- 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
- Poach in the maple butter saucepan for 6-8 minutes until meat is opaque, but not rubbery.
- Prepare the polenta
- Pour whole milk into a saucepan. Heat on medium add the cornmeal and whisk almost consistently
- Until polenta is creamy, about 18 minutes, finish with a good pinch of salt the butter and parmesan cheese.
- Plate lobster claw meat on the polenta. Drizzle pan butter over top. Garnish with chopped chives.