Fresh Fish Recipes

Steamed Maine Lobster over Buttery Creamed Corn

From Daniel Bruce
Yield 5 servings

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.