Roasted Corn and Lobster Johnny Cakes
Ingredients
3 cups johnnycake meal | ||
2 and 2/3 cups of milk | ||
3 eggs | ||
1 cup roasted corn (recipe follows) | ||
1 tsp salt | ||
1 tsp baking powder | ||
1 and 1/2 lbs of cooked lobster meat, cut into bite sized pieces | ||
1 tbs butter | ||
4 ears fresh corn on the cob | ||
1/4 cup melted butter | ||
salt and freshly ground pepper to taste | ||
Optional garnishes, fresh chives, creme fraiche |
- Combine the johnny cake meal, milk, eggs, roasted corn kernels, salt and baking powder. Mix Well.
- Spoon a heaping tablespoon of the mixture onto a hot, lightly oiled, non stick cooking pan.
- As the johnny cakes brown, turn them over.
- Cook until golden brown on both sides. Keep warm.
- Saute the lobster meat in butter and set aside.
- For the roasted corn preheat the oven to 425 degrees.
- Husk the corn, and place the ears on a baking sheet.
- Brush the corn with melted butter, and season with salt and pepper.
- Place the pan in the oven, turning the ears every 10 minutes, until golden.
- Remove the corn from the oven, and allow to cool.
- With a sharp knife strip the kernels of each cob.
- Alternatively you may roast the corn over hot charcoal.
- To serve place 3 warm johnny cakes on each plate.
- Top with the sauteed lobster meat, and garnish as desired.
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