Crispy Baked Corn Polenta with Scout's Butter Poached Lobster

Scout

Crispy Baked Corn Polenta with Scout's Butter Poached Lobster

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.

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