The phrase "1 stick of butter" will always pique my interest, always. So when I saw this recipe on Steamy Kitchen a month ago, I knew it had to be a winner. Weeks later, lobster tails went on sale for 5 bucks, and I got my chance to make this deliciously rich dish.
The original recipe doesn't include the creamy polenta, but I added it for further sustenance. The complete dish was beautiful to look at and delicious to eat. I can't wait to make it again, maybe with jumbo sea scallops next time.
This is an easy recipe, but it calls for some multi-tasking. You gotta keep an eye on the polenta and on the lobster, so that all the important cast members can end up on the plate at the same time.
Ingredients for 2:
- 2 lobster tails, shells removed and cut into 2-inch chunks
- 1 tablespoon water
- 1 stick of butter, cut into tablespoons, plus 2 more tablespoons for polenta
- 2 Roma tomatoes, cut into 1-inch chunks
- 2 cloves garlic, minced
- Fresh basil, chiffonade
- Salt
- 3 cups milk
- 1/2 cup polenta
- 1/4 cup grated Parmesan cheese
For the polenta
In a medium saucepan, bring the milk and salt to a simmer. While whisking constantly, add the polenta in a steady stream. Stir and cook for 10 minutes. Reduce heat to low, cover, and simmer for another 10 minutes, stirring occasionally. Start the poaching process as this time. Remove the saucepan from heat and add butter and Parmesan cheese. Keep warm.
For poaching
In a saucepan, bring the water to a simmer over medium-low heat. Whisk in a tablespoon of butter at a time, only adding more after all is melted. Do not bring poaching liquid to a boil or butter will break.
Add the lobster pieces and cook for 5 minutes, occasionally flipping the pieces around. Remove lobster pieces, but keep warm.
Add garlic to poaching liquid and turn heat up to medium. Stir until fragrant and then add tomatoes and cook for a few minutes.
Serve the lobster, tomatoes and butter sauce over the polenta. Sprinkle basil on top and serve immediately.
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