Chef Recipe: Lobster and Corn Salsa
December 30, 2015 |
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).
Recipe by: Chef Barret Beyer
Lobster Tail with Corn Salsa
- Main Entrée 8 Oz Lobster tail – click here for more info
- 2 Ears Fresh Corn** (in winter months, frozen will do)
- 1/4 Cup Cilantro chopped
- 1 Red Pepper (Small Dice)
- 1 Red Onion (Small Dice)
- 5 Scallions chopped
- 1/4 cup EVOO
- Pinch Salt
- Pinch Pepper
- 2 Tbs Butter
- 1/2 Lemon
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.
*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.