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Ruby's Port Maine Lobster
Submitted by: Chef Cathy Campbell, Dana’s 151, 1998, Gardner, Maine
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Roasted garlic and fresh herb polenta with Shiitake mushrooms, plum tomatoes, medallions of Maine lobster tail in a port wine demi glaze drizzled with white truffle oil
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INGREDIENTS:
Polenta:
1½ cups half and half
1½ cups water
2 Tablespoons butter
1½ cups corn meal
2 heads roasted garlic, mashed
¼ cup chopped fresh herbs - basil, chives, thyme, rosemary, oregano, parsley
1 teaspoon
Dijon mustard
1 teaspoon balsamic vinegar
To taste salt and pepper
8 large shiitake mushrooms, steamed and sliced
4 plum tomatoes, chopped
2 Tablespoons olive oil
¼ cup port wine
½ cup hearty vegetable stock
2 cooked Maine Lobster tails, sliced into medallions As needed white truffle oil
DIRECTIONS:In a heavy bottom sauce pan, bring half and half, water and butter to a boil. Slowly add the cornmeal and cook for 20 minutes, stirring constantly. Add mashed garlic, fresh herbs, mustard, vinegar and salt and pepper. Continue to cook 5 minutes. Spread mixture onto a sprayed sheet pan and bake 10 minutes at 350 degrees until set. Put aside. Polenta can be made several hours in advance. Cut into desired shape.
Sauté shiitake mushrooms and plum tomatoes in olive oil. Deglaze with port wine, add vegetable stock and cook until thickened, about 2 minutes. Add the Maine Lobster medallions until heated through. Spoon over warm polenta wedges and drizzle with white truffle oil.
NUTRITIONAL:
For entire recipe:
calories 2669
carbohydrate 271.1 g
cholesterol 735 mg
total fat 104.7 g
protein 151 g
sodium 3138 mg
dietary fiber 27.8 g
calcium 934 mg
Nutritional information provided by MasterCook II, 1996. 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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