Smoked Lobster With Corn and Peppers Over Soft Polenta
- Total Time
- About 30 minutes
- Rating
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Ingredients
- 1teaspoon olive oil
- 1cup corn kernels
- 4smoked lobsters (see recipe), cut into large chunks
- 2¾teaspoons salt
- Freshly ground pepper to taste
- 1red bell peppers, cored, deribbed and cut into thin strips
- 1yellow bell pepper, cored, deribbed and cut into thin strips
- 1green bell pepper, cored, deribbed and cut into thin strips
- 4cups water
- 1cup yellow cornmeal
- 1tablespoon chopped Italian parsley
Nutritional analysis per serving (4 servings)
341 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 30 grams protein; 1326 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large cast-iron skillet over medium heat. Add the corn and cook until browned, about 5 minutes. Place in a bowl and toss with the lobster, ¼ teaspoon of salt and pepper to taste. Keep warm. Place the peppers in the skillet and cook until crisp-tender, about 3 minutes. Keep warm.
- Step 2
To make the polenta, bring the water to a boil in a medium-size saucepan. Whisking constantly, add the cornmeal in a slow, steady stream. Switch to a wooden spoon, lower the heat and stir until thick, about 10 minutes. Stir in the remaining salt.
- Step 3
Spoon the polenta onto the center of 4 plates. Surround the polenta with the peppers. Top with the lobster mixture and sprinkle with parsley. Serve immediately.
Private Notes