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Chef Recipe: Lobster and Corn Salsa

December 30, 2015 | Nick Gelso

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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

Ingredients:

Directions:

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.

ChefNotes

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.

LobsterCornSalsa

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