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Prep time
30 minutes
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Cook time
1 hour
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Serves
4
Author Notes
Rich and creamy, this dish perfectly showcases Scout’s buttery, delicate lobster. Pair it with an un-oaked Chardonnay. —Scout
Ingredients
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2
Tins of SCOUT Lobster
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4 cups
Chicken stock
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1 cup
35% cream
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2 cups
Stone ground polenta
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1 cup
Grated aged white cheddar
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lemon to garnish
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salt to taste
Directions
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In a medium size pot, bring chicken stock and 35% cream to a simmer. Season to taste.
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Slowly whisk in your cornmeal or stone ground polenta slowly and gently until well blended and starting to become thick.
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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.
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Bake at 350 degrees C for 35-45 minutes, or until bubbling and golden brown.
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Remove from oven and scoop a generous portion and garnish with some fresh cheddar and a little lemon wedge.
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