Smoked Lobster With Corn and Peppers Over Soft Polenta

Name: Smoked Lobster With Corn and Peppers Over Soft Polenta
Total time: 30 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 cup corn kernels; 4 smoked lobsters (see recipe), cut into large chunks; 2 3/4 teaspoons salt; Freshly ground pepper to taste; 1 red bell peppers, cored, deribbed and cut into thin strips; 1 yellow bell pepper, cored, deribbed and cut into thin strips; 1 green bell pepper, cored, deribbed and cut into thin strips; 4 cups water; 1 cup yellow cornmeal; 1 tablespoon chopped Italian parsley

By Molly O'Neill

Total Time: About 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

1teaspoon olive oil
1cup corn kernels
4smoked lobsters (see recipe), cut into large chunks
2¾teaspoons salt
Freshly ground pepper to taste
1red bell peppers, cored, deribbed and cut into thin strips
1yellow bell pepper, cored, deribbed and cut into thin strips
1green bell pepper, cored, deribbed and cut into thin strips
4cups water
1cup yellow cornmeal
1tablespoon chopped Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat the olive oil in a large cast-iron skillet over medium heat. Add the corn and cook until browned, about 5 minutes. Place in a bowl and toss with the lobster, ¼ teaspoon of salt and pepper to taste. Keep warm. Place the peppers in the skillet and cook until crisp-tender, about 3 minutes. Keep warm.
Step 2
To make the polenta, bring the water to a boil in a medium-size saucepan. Whisking constantly, add the cornmeal in a slow, steady stream. Switch to a wooden spoon, lower the heat and stir until thick, about 10 minutes. Stir in the remaining salt.
Step 3
Spoon the polenta onto the center of 4 plates. Surround the polenta with the peppers. Top with the lobster mixture and sprinkle with parsley. Serve immediately.