Contributed by: NAPSA
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:
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!"
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.
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.
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.
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.
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