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.