Serving Information
(2 servings)
2 Cups Unsalted Butter
1Bunch Fresh Sage
2 1pd Lobster
Grilled Corn
Salsa
4 Cups Grilled Corn
2 Cup Diced Red Bell Pepper
1 Cup Diced Red Onion
2 Table Spoons Cummin
1/4 Cup Cilantro
White Truffle Mashed Potatoes
4 Cups Cooked Red Bliss Potatoes
1/2 Stick Unsalted Butter
2 Table Spoons White Truffle Oil
1/4 Cup 2% Milk
Salt & Pepper To Taste
Method Of Prep
Start By Boiling A Pot Of Water To Cook The Lobsters
Melt 2C Unsalted Butter With Chopped Sage For 5 Min Then Put To The Side
Add Lobsters To Boiling Water & Cook For 8 min Then Pull Lobster Out Of Water & Put Them To The Side Too Cool
Start Cooking 4 Cups Of Diced Potatoes With Cold Water
As They Cook Start Grilling 1Dozen Corn On The Cobb Until Tender Then Put To The Side To Cool
As Corn Is Cooling Potatoes Should Be Boiling At This Point Let Cook Til Tender
Drain Potaoes Add 1/2 Stick Butter, 2 Table Spoons White Truffle, 1/4 Cup 2% milk, Mix Up, And Add Salt & Pepper To Taste
Start Breaking Lobster Meat Out Of Shell Then Put In Lobster To The Sage Butter
Corn Should Be Cool Now Then Cut Corn Off The Cobb Into A Bowl
Add 2 Cups Diced Red Peppers, 1 Cup Diced Red Onion, 2 Table Spoons Cummin, And 1/4 Chopped Cilantro And Mix: Finally Add Corn Salsa To A Hot Sautee Pan Let Cook For 4 Minutes As Its Cooking Turn On Sage Butter With Lobster On Low To Heat Up For 3 Minutes
Start Putting Hot White Truffle Mashed Potatoes Onto A Plate
Scoop Lobster Out Of Butter
Add Corn Salsa To The Plate And Your Finished:
