IÂ have made many purees to add as sauces for pasta or to stir into risotto and here is another one using corn. This has a wonderful combination of flavors similar to a lobster bake which has lobster, corn and potatoes. Potato gnocchi is being used but you can substitute it for your favorite pasta. Also you can add a different type of seafood or none at all. If you like this, recipe tryÂ my Cornmeal Encrusted Halibut with a Cilantro Pesto over a Corn Puree or Ravioli with a Savory Butternut Squash Puree. Serves 2 hearty appetites or 4 lighter appetites.
4 ears of corn cooked and kernels shaved from the cob reserve 1/4 cup for garnishing
1/4 cup of a yellow onion diced
2 tablespoons of butter
1 teaspoon of sugar
1 cup of chicken broth
A sprinkle of kosher salt
1/2 tablespoon of cornstarch (optional)
2 tablespoons of water (optional)
Lobster and Pasta
2 â€“ 1lb. lobsters or 1 large 2 lb. lobster
1 â€“ 9 oz. package of potato Gnocchi or pasta of your choice
Fill a large pot of water about 1/2 way full, cover and bring to a boil. It will take quite a while for the water to come to a boil and the corn puree can be made while waiting for water to boil. Once water is boiling add lobster(s) head first to the pot and cover. Cook for about 10 â€“ 15 minutes, depending on the size of your lobster(s). Remove lobster(s) from pot and let cool. Once cool enough to handle remove meat from the lobster(s) and cut into bite sized pieces. This will be the tail and front claw meat. For step by step instructions see Removing Meat from Cooked Lobster technique.
Cook all of the corn in microwave on high for 12 – 15 minutes or until done. Cooking times will vary depending on your microwave and the size of your ears of corn.
Heat oil in a medium sized skillet over medium high heat. Add diced onions and sautÃ© until translucent. Add sugar and continue to sautÃ©. Once caramelized, remove from heat and pour contents from the skillet along with all other puree ingredients except for cornstarch and water into a magic bullet or blender and blend until smooth. Strain thru a strainer to remove pulp. Transfer back to the skillet to keep warm. Make sure it does not burn. If the puree seems thin, make a thickening agent from cornstarch and water. To make thickening agent whisk together 1/2 tablespoon of cornstarch and 2 tablespoons of water. Bring puree to a boil and gradually whisk in thickening agent to desired consistency. Remove from heat while preparing remaining components.
Cook pasta according to package directions. Drain pasta and add to sauce along with the lobster. Gently stir to incorporate ingredients. If sauce has cooled, warm all ingredients over low heat. Individually plate and top with reserved corn.
Try Rombauer Vineyards Carneros ChardonnayÂ (California), Rodney Strong ChardonnayÂ (California), J. Lohr ChardonnayÂ (California), Hahn Estates ChardonnayÂ (Monterey) or Flensburger Brauerei Gold Premium Lager BeerÂ (Germany).