Corn and Lobster Cakes with Smoked Tomato Jam
Contributed by: NAPSA
Lobster From Maine: A Smarter Protein Choice (NAPSA) - Consumers have long demanded food products that are healthy as well as tasty, but today they want even more: food that's environmentally friendly.
Maine lobster is a fine example. It's tasty, with a distinctive flavor that's both mild and slightly sweet. It's healthy, and one of the leanest sources of protein available-with very low amounts of fat and cholesterol.
And, lobster from Maine is eco-friendly. For years, the state's lobster harvesters have used methods designed to protect the natural ocean environment and help sustain this precious natural resource.
Lobster from Maine is still harvested the old-fashioned way, with each harvester hauling in 250 to 300 traps a day, one trap at a time, which helps protect the marine environment. Maine harvesters also:
- Measure each lobster for both minimum and maximum legal size, which protects both young, egg-bearing females as well as large, healthy breeders.
- V-notch the tails of "berried" or egg-carrying females and return them to the sea, where they are protected and continue to reproduce until they outgrow the notch.
- Use biodegradable trap panels that allow lobsters to escape from "lost" traps.
- Observe lobster zones, creating a more stringent local management strategy.
- Support an apprenticeship program to promote good stewardship and eco-friendly practices in Maine's lobster fishery.
These are just a few of the reasons why Maine lobster harvesters proudly say, "Lobster from Maine is not only delicious and nutritious - it's eco-friendly!"
- For Lobster
- 6 each 1-1/4 lb. lobsters
Steam the lobsters and remove the meat from shells. Save shells for making lobster stock (below). Reserve lobster claw and tail meat for final presentation. Chop remaining meat to put into corn cake mixture.
- For Smoked Tomato Jam
- 2 pounds fresh tomatoes
- 1 tablespoon garlic (chopped)
- 1 tablespoon shallots (chopped)
- 1/2 teaspoon lemon zest
- 1/4 cup honey
- 2 tablespoons chervil or parsley
- To taste salt and pepper
Peel tomatoes, seed and cut in half. Place on a pie pan in smoker with a sweet wood, such as apple, and smoke according to the manufacturer directions until you achieve the desired flavor. Chop the smoked tomatoes and combine with garlic shallots and lemon zest in a heavy skillet over medium heat.
Cook until thickened stirring frequently, about 15 minutes. Add honey and herbs, season with salt and pepper to taste. Reserve in a non-reactive container.
- For The Corn Cakes
- 3 large eggs
- 2 1/2 cups fresh corn kernels (divided)
- 2 cups lobster meat (from above)
- 3/4 cup corn meal
- 1/2 cup milk
- 2/3 cup flour
- 1/2 tablespoon baking powder
- 1/2 cup scallions, chopped
- 1/3 cup red pepper, diced
- To taste salt and pepper
- 3 large egg whites
Place eggs and 1 1/2 cups corn kernels in food processor and mix until smooth. Place mixture in bowl and add remaining corn kernels, and the next eight ingredients. Whip egg whites to soft peaks. Fold into batter and adjust seasoning. In a large skillet over a medium heat, add oil.
Drop two ounces of batter and cook until golden brown, about two minutes on each side. Remove from heat and reserve.
- For The Lobster Stock
- 6 lobster bodies and shells from picked lobsters above
- 1/2 cup tomato paste
- 2 onions, rough dice
- 2 carrots, rough dice
- 4 celery stalks, rough dice
- 3 tomatoes, rough dice
- 2 bay leaves
- To taste basil and parsley stems
- To taste black peppercorns
- 1 pinch salt
Rinse shells and lobster bodies and coat with a thin layer of tomato paste. Roast in a 300-degree oven for 20 - 30 minutes. Allow shells to cool and combine with remaining ingredients in a large pot. Fill pot with cold water to about six inches above shells and vegetables.
Bring to a boil and reduce to a simmer. Skim off impurities, which will rise to surface and simmer for no longer than thirty minutes. Strain through a fine strainer and cheesecloth and return to stove to reduce to the proper strength in flavor before use.
For the Presentation
Heat lobster stock in a sauté pan, and season with salt and pepper. Reheat reserved claws and tail meat by gently poaching in the lobster stock. Place corncakes on warm plates; arrange warm lobster tails and claws against or on top of the corncakes. Drizzle some of the lobster stock onto the plate around the corncakes.
Place a heaping tablespoon of the Smoked Tomato Jam on the top of the corncakes. Garnish with chervil sprigs and or chervil oil.