Crispy Baked Corn Polenta with Scout's Butter Poached Lobster

July 16, 2020
0 Ratings
Photo by NXTLVL
  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 4
Author Notes

Rich and creamy, this dish perfectly showcases Scout’s buttery, delicate lobster. Pair it with an un-oaked Chardonnay. —Scout

What You'll Need
  • 2 Tins of SCOUT Lobster
  • 4 cups Chicken stock
  • 1 cup 35% cream
  • 2 cups Stone ground polenta
  • 1 cup Grated aged white cheddar
  • lemon to garnish
  • salt to taste
  1. In a medium size pot, bring chicken stock and 35% cream to a simmer. Season to taste.
  2. Slowly whisk in your cornmeal or stone ground polenta slowly and gently until well blended and starting to become thick.
  3. In an oven proof dish, pour the polenta into the dish, top with one tin of Scouts’ Lobster and a generous topping of aged white cheddar.
  4. Bake at 350 degrees C for 35-45 minutes, or until bubbling and golden brown.
  5. Remove from oven and scoop a generous portion and garnish with some fresh cheddar and a little lemon wedge.

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