Lobster and Corn
Anyone have any great recipes for a corn sauce to accompany lobster. I'm thinking of poaching the lobster and then serving over a puffed pastry. Not concerned about dietary or calorie restrictions...for this meal,, would love any ideas!
I recently grilled the corn, cut it off the cob, then added the whole kernels to a thick béchamel and served it as a base for seared scallops. It was to die for. You could try converting this to a sauce by blending the corn before adding the the béchamel or by blending the whole thing after.
Make a Truffled Corn Coulis:
Cut kernels from 6 ears of corn and put in blender. (Make sure you scrape the cobs over the blender with the back of a knife to extract the corn "milk.") Drizzle in some truffle oil and salt. Puree until smooth. If it's too thick add a bit of cream. Force through a fine sieve if you want a more refined sauce. Warm gently in a sauce pan, if desired (but you don't really need to).
I do something very similar but do it a little differently . . . .
finely chopped shallot and garlic softened in some olive oil in a skillet
add corn kernels and corn "milk" like above and cook until corn just starts to brown on edges
add basil, salt, pepper, and a little 1% milk
scape up any brown bits from bottom of skillet
blend in blender
I have used it for all kinds of meat and with good fresh corn is so good!