Submitted by: Chef Michel Nishan, Westport, CT - Dressing Room, A Homegrown Restaurant
INGREDIENTS:
(4 servings)
Two 1 ½ -pound Maine lobsters
Kernels from 6 ears sweet corn (about 2 cups corn kernels)
1 tablespoon grapeseed oil
2 peeled shallots, sliced
1 medium carrot, peeled and cut into ¼-inch dice
1 fennel bulb, cut into ¼-inch dice
3 cups light cream
1/2 cup cooked Dried Heirloom Beans
2 tablespoons unsalted butter, cut into cubes
2 tablespoons minced fresh herbs, such as thyme, tarragon, chervil, or parsley
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Fill a large stockpot with water about half full and bring to a boil over high heat. Put the Maine lobsters into the boiling water, head first, cover and let the Maine lobsters cook for about 10 minutes. The shells will be bright red and the lobster meat cooked through but not overcooked.
2. Let the Maine lobsters cool and then crack the shells and remove the meat from the claws and bodies and cut into pieces about ½ to 1 inch long. You will have about 2 scant cups of Maine lobster meat. Set aside.
3. Finely chop half the corn kernels or pulse them in the bowl of a small food processor. Set aside, keeping any juice that seeps from them.
4. In a stockpot, heat the grapeseed oil over medium heat. Add the shallots and cook for 1 to 2 minutes until they begin to soften. Add the carrot and fennel, reduce the heat to low and cook for 6 to 8 minutes, or until the vegetables begin to soften nicely. Add the reserved whole corn kernels and cook another 1 to 2 minutes.
5. Add the cream, the chopped corn kernels and any reserved liquid and cook over medium-high heat for about 3 minutes, stirring constantly so as not to boil over, until the cream just begins to thicken. Add the Maine lobster meat and cook until the sauce is thickened nicely and lobster is heated through and not tough.
6. Stir in the beans, butter, and herbs. Season to taste with salt and pepper and serve.
