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Chef Recipe: Lobster and Corn Salsa

December 30, 2015 | Nick Gelso


As winter is in full swing, cravings for the days of summer are reaching a tipping point. Main Entrée Chef, Barret Beyer, brings back a flavor of summer with his accent of fresh corn salsa, complimenting a Main Entrée Lobster tail. If grilling in cold months is not to your liking, you can always roast your tail in the oven (400° for 20 minutes or until tail is firm and tender).


Chef Barret BeyerRecipe by: Chef Barret Beyer

Lobster Tail with Corn Salsa



Cut back of lobster tail to the back fin and pull out meat. Let it rest on the shell. Place tail on warm grill at 350°F for approx 12 minutes, baste with 2 tbs of butter for an additional 2 minutes. Squeeze 1/2 lemon over tail to finish.

For Roasted Corn Salsa:

Bring water to a boil, add corn* for approx 3 minutes. While corn is boiling,  mix small dice red peppers, onion, scallion, cilantro & EVOO in a medium size bowl. Remove corn from boiling water, drain thoroughly, and cut from cob 3/4 of the way to the ear and place kernels on a baking sheet with 1 ounce EVOO, salt and pepper and roast at 450°F for 5 minutes. Scrape cobs with knife. Add the cobb juice (corn milk) into mixing bowl. Remove corn from oven and mix together with other ingredients and serve.


Beef up your dinner: Add a Main Entrée Filet Mignon! for a very unique twist on Surf ‘n Turf.

*Corn can be grilled instead of boiled for a more rustic, charred flavor

**TIP: Before the end of summer, blanch a few ears of fresh corn and freeze. This will allow you to enjoy fresh corn during the cold winter months.



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