Ingredients

  • 2 small lobsters, about 1 ¼ lbs each, steamed, meat removed or 1 lb of lobster meat
  • 3 ears corn
  • 12 small basil leaves, torn
  • 2 tablespoons butter
  • 2 tablespoons shallot, minced
  • 1 small leek, cleaned, whites sliced
  • 1 teaspoon lemon zest
  • 1 tablespoons lemon juice
  • Herb crème fraiche, recipe follows

Lobster Salad

  1. Place the butter in a medium sauté pan over medium high heat.
  2. Just as the butter begins to brown add the shallot and corn to the pan, and sauté for 30 seconds.
  3. Add the leek and lobster, sauté for an additional 30 seconds. Remove from the heat, season with lemon juice and fold in the basil leaves.

Corn Waffles

  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 2 tablespoons unsalted butter, melted and cooled
  • ½ cup water
  • 1 cup fresh corn
  1. In a large bowl, combine flour, cornmeal, sugar, baking powder and salt.
  2. In a medium bowl, whisk together egg, butter, water, and corn.
  3. Add egg mixture to flour mixture; mix until just combined.
  4. Bake waffles on a preheated, greased or non-stick waffle iron until golden.

Herbed Crème Fraichè

  • ½ T parsley, finely chopped
  • 1 t chives, finely chopped
  • 1 t tarragon, finely chopped
  • ¼ C crème fraiche
  • salt and pepper, to taste

Whisk all ingredients together. Keep refrigerated until ready to serve.

To Plate

  • Separate the waffle into 4 pieces. Shingle the waffles on a platter and spoon the warm lobster salad over.
  • Drizzle with herbed crème fraichè.