Crispy Baked Corn Polenta with Scout's Butter Poached Lobster
Scout
Photo by NXTLVL
- Serves
- 4
- Prep Time
- 30 Minutes
- Cook Time
- 1 Hour
Rich and creamy, this dish perfectly showcases Scout’s buttery, delicate lobster. Pair it with an un-oaked Chardonnay.
Ingredients
- 2 Tins of SCOUT Lobster
- 4 cup Chicken stock
- 1 cup 35% cream
- 2 cup Stone ground polenta
- 1 cup Grated aged white cheddar
- lemon to garnish
- salt to taste
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Directions
- Step 1
In a medium size pot, bring chicken stock and 35% cream to a simmer. Season to taste.
- Step 2
Slowly whisk in your cornmeal or stone ground polenta slowly and gently until well blended and starting to become thick.
- Step 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.
- Step 4
Bake at 350 degrees C for 35-45 minutes, or until bubbling and golden brown.
- Step 5
Remove from oven and scoop a generous portion and garnish with some fresh cheddar and a little lemon wedge.