Fresh Fish Recipes
Steamed Maine Lobster over Buttery Creamed Corn
For Corn
5 ea. ears of corn, shucked and off cob
1 ½ c. heavy cream
4 oz. butter
½ tsp. fresh tarragon, chopped
Salt and white pepper to taste
In a heavy-gauge saucepot, combine corn and cream. Bring to a boil and simmer until mixture starts to thicken slightly. Remove from heat, stir in butter and tarragon, and season to taste.
For Lobster
5 1 ½ lb. lobsters
3 gal. Water
1 c. white wine
1 carrot, peeled and diced (1-inch)
1 celery, peeled and diced (1-inch)
1 onion, peeled and diced (1-inch)
1 sprig of thyme
2 bay leaves
2 tbsp. salt
1 tsp. butter, melted
Combine all ingredients except lobster and butter in large pot. Bring to rapid boil. Drop in lobster and cover. Cook over high heat for 9 minutes. Remove lobster. Crack and remove lobster meat from knuckles, claws, and tails. Brush meat with butter. Slice tail and arrange on platter over corn. Garnish with picked tarragon.