Butter Poached Lobster Coconut Corn Pudding Recipes

BUTTER POACHED LOBSTER & COCONUT CORN PUDDING

Steps:

• 1. gather ingredients
• 2. in a mixing bowl add milk and eggs. whisk thoroughly. add the remaining coconut corn pudding ingredients in the bowl. mix well. butter a 8X8 casserole dish. pour mixture in dish
• 3. in a mixing bowl, add bread crumb ingredients together. add breadcrumbs on top of pudding
• 4. preheat oven to 350 degrees. bake for 40-45 minutes or until golden brown. remove from oven and allow to rest
• 5. in a heated sauce pan add butter allow to melt and add other butter poached lobster ingredients except lobster. allow butter to simmer for 5 minutes to pick up all the flavors. add lobster meat and poach for 10 minutes or until done.
• 6. on a plate, add some coconut corn pudding, top with lobster and drizzle with butter. ENJOY!

COCONUT ALLSPICE CORN PUDDING

Steps:

• Preheat the oven to 250 degrees F.
• In a 3-quart Dutch oven, bring the milk, coconut milk, butter and 2 cups heavy cream to a simmer. Whisk in the brown sugar and allspice. In a separate bowl, combine the cornmeal, molasses, flour and eggs. Whisk until smooth. Temper the dairy mixture into the eggs by adding a ladleful, whisking constantly, then pouring it back into the pot, whisking. Bring to a simmer and cook, stirring, until thickened, about 2 minutes.
• Transfer to the oven and bake until the center is firm but still jiggly, about 2 hours.
• Meanwhile, make the whipped cream. In the bowl of a stand mixer, or a bowl with a hand mixer, combine the remaining cup heavy cream with the confectioners' sugar, cinnamon, vanilla bean paste and orange zest. Beat until soft peaks form, 3 to 5 minutes. Serve the pudding with the whipped cream.

CREAMED HOT LOBSTER SANDWICH OR LOBSTER POUTINE

Steps:

• Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper.
• Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes.
• Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.