Maine Lobster with Corn Crepes, Basil Leaves, and Bourbon

INGREDIENTS:

Corn Crepe:

1 cup all-purpose flour

½ cup yellow corn meal

1 pinch salt

3 eggs

1¼ cups milk (plus more if needed)

2 Tablespoons melted unsalted butter

As needed vegetable oil for crepe pan

1 Tablespoon bourbon

The Filling:

4 live 1¼ pound Maine lobsters

1 bulb fresh garlic, separated, peeled

2 medium shallots, peeled, minced

1 pound fresh plum tomatoes

4 pieces sun-dried tomato, soaked in cold water two hours, drained

2 Tablespoons olive oil

1½ cups dry white wine

¼ cup medium cream

½ cup scented basil leaves (such as lemon, cinnamon, or anise), loosely packed

1 pinch each salt, black pepper, cayenne pepper - to taste

4 Tablespoons bourbon whisky

DIRECTIONS:

In ceramic mixing bowl, combine the flour, corn meal, and salt.  In a small bowl, lightly beat the eggs, and blend in 1¼ cups of milk.  Stir the liquid into the flour mixture, whisking until smooth.  Whisk in the melted butter, and add enough milk to make a thin batter. 

The Filling:

In a large pot, bring to a rapid boil enough salted water to cover the lobsters.  Plunge the lobsters into the water, and cook the lobster for two minutes after boiling resumes.  Remove the lobsters (saving the water), and immediately cover with ice to chill rapidly.  Shell carefully.

 Preheat oven to 325F.  Poach the garlic cloves in simmering Maine Lobster-cooking water 10 minutes, or until tender.  Remove and reserve.  Cut the plum tomatoes in half, squeeze out excess water, and place on lightly oiled ceramic baking dish, cut side down.  Bake 15-20 minutes, or until soft, lightly caramelized, and partly dried. 

Remove tomatoes from oven and add with soaked and drained sun-dried tomatoes and garlic to blender.  Puree.  Simmer the shallots and wine until reduced by half.  Add the cream, and reduce to one cup.  Whisk in the tomato-garlic puree by tablespoons until a smooth, thick sauce is achieved.  Season with salt, fresh-milled black pepper, and cayenne to taste.  Keep warm.  Slice the basil leaves into thin chiffonnade and reserve.

Dice the Maine Lobster meat ½ inch.  Heat the olive oil in a nonreacting skillet.  Add the Maine Lobster and sauté until opaque.  Remove from heat, splash with the bourbon.  Return to heat, reduce slightly, and add enough tomato-garlic sauce to moisten and coat lightly.  Adjust seasoning.  Add the basil leaves, toss to combine. 

Turn the lobster mixture onto eight crepes.  Fold the crepes to enfold the lobster.  Spoon remaining sauce onto four dinner plates.  Place two crepes on each plate.  Decorate with perfect basil leaves, and sprinkle with red roe.

NUTRITIONAL:

Per serving:

calories               838.5

carbohydrate        84.7  g

cholesterol             333  mg

fat                         24.6  g

protein                  50.7  g

sodium                1742  mg

dietary fiber           9.4  g

calcium                  328  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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