Smoked Lobster With Corn and Peppers Over Soft Polenta
Updated August 20, 2015
- Total Time
- About 30 minutes
- Rating
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Ingredients
1 teaspoon olive oil
1 cup corn kernels
4 smoked lobsters (see recipe), cut into large chunks
2 ¾ teaspoons salt
Freshly ground pepper to taste
1 red bell peppers, cored, deribbed and cut into thin strips
1 yellow bell pepper, cored, deribbed and cut into thin strips
1 green bell pepper, cored, deribbed and cut into thin strips
4 cups water
1 cup yellow cornmeal
1 tablespoon chopped Italian parsley
Nutritional analysis per serving (4 servings)
48 grams carbs; 191 milligrams cholesterol; 341 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 1326 milligrams sodium; 30 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large cast-iron skillet over medium heat. Add the corn and cook until browned, about 5 minutes. Place in a bowl and toss with the lobster, ¼ teaspoon of salt and pepper to taste. Keep warm. Place the peppers in the skillet and cook until crisp-tender, about 3 minutes. Keep warm.
- Step 2
To make the polenta, bring the water to a boil in a medium-size saucepan. Whisking constantly, add the cornmeal in a slow, steady stream. Switch to a wooden spoon, lower the heat and stir until thick, about 10 minutes. Stir in the remaining salt.
- Step 3
Spoon the polenta onto the center of 4 plates. Surround the polenta with the peppers. Top with the lobster mixture and sprinkle with parsley. Serve immediately.
Private Notes