Roasted Corn and Lobster Johnny Cakes


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.




35 min


20 min


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