Corn and Lobster Pie in a Chili-Polenta Crust
Updated March 14, 2023
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE POLENTA
2 ⅔ cups water
⅔ cup yellow cornmeal
1 teaspoon chili powder
¾ teaspoon salt
Freshly ground pepper to taste
Olive oil spray
THE CUSTARD
3 large cloves garlic, unpeeled
2 eggs
1 cup milk
1 teaspoon salt
Freshly ground pepper to taste
Kernels from 2 large ears of corn
THE LOBSTER MIX
Kernels from 1 large ear of corn
2 lobsters, steamed, tail and claw meat removed and cut into ½-inch dice
1 red and 1 yellow bell pepper, stemmed, cored, deribbed and cut into ¼-inch dice
1 jalapeno pepper, seeded and minced
1 tablespoon chopped cilantro
2 scallions, chopped
1 tablespoon fresh lime juice
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
21 grams carbs; 121 milligrams cholesterol; 177 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 639 milligrams sodium; 13 grams protein; 3 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.
Powered by
Preparation
TO MAKE POLENTA:
- Step 1
Bring water to the boil in a medium saucepan. Stir together cornmeal, chili powder, salt and pepper. Whisking constantly, add the cornmeal to the water in a slow, steady stream. Switch to a wooden spoon, lower the heat slightly and cook, stirring constantly, until the mixture is very thick, about 25 minutes. Spray a 9-inch pie plate with the olive oil and spoon the polenta into it. Place a large sheet of plastic wrap over the polenta and press it out with your hands to evenly cover the bottom and the sides of the pie plate. Remove plastic and set dish aside.
TO MAKE CUSTARD:
- Step 2
Preheat oven to 350 degrees. Wrap garlic in aluminum foil and roast until soft, about 45 minutes. Lower oven to 325 degrees. Peel garlic, place in a mixing bowl and whisk to puree it. Add eggs and whisk lightly. Add milk and salt and pepper, and whisk just until well combined. Stir in corn. Pour the mixture into the polenta shell. Place the pie plate in a large roasting pan and fill pan with enough hot water to come halfway up the sides of the pie plate. Bake until custard is set, about 1 hour.
TO MAKE LOBSTER MIX:
- Step 3
Toss together corn, lobster, bell peppers, jalapeno, cilantro and scallions. Add lime juice, salt and pepper. Taste and adjust seasoning if needed. Spoon the mixture evenly over the custard. Cut the pie into wedges and serve immediately.
Private Notes