Ingredients

• 2 cups white cornmeal, lightly toasted
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 3 tablespoons honey
• 1/2 teaspoon salt
• 4 large eggs, lightly beaten
• 2 1/4 cups milk
• 4 tablespoons unsalted butter, melted
• 1 pound unsalted butter, softened
• 1 white truffle, finely shaved
• Salt and freshly ground white pepper
• 4 lobsters (1 1/2 pounds each) steamed and meat removed
• 3 medium red beets, roasted, skin removed and juiced
• 3/4 cup canola oil
• 3 tablespoons champagne vinegar
• Salt and freshly ground white pepper

Browse by ingredient

Instructions

1. For the corn pancakes: In a mixing bowl, combine the cornmeal, flour, baking powder, honey and salt. In a separate bowl, combine the eggs, milk, and melted butter. Add the egg mixture to the dry ingredients and mix well.
2. Heat a griddle or cast iron frying pan over high heat, brush with oil and add 3 tablespoons batter for each pancake (total of 20). Fry for about 1 minute, or until dry around the edges, turn and fry for about 30 seconds until cooked through.
3. Keep warm in a 200 degree oven until ready to serve.
4. For the truffle butter: Place the butter in a medium bowl. Fold in the truffles until combined and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours. Leftover butter can be frozen.
5. For the roasted beets: Preheat oven to 375 degrees F. Rub the beets with the oil, place on a baking sheet and roast until cooked through, approximately 20 to 30 minutes. Let cool slightly and remove skin. Cut into quarters.
6. For the vinaigrette: Place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 tablespoons. Strain through a fine strainer into nonreactive bowl and let cool. When cool, slowly whisk in the canola oil until emulsified.
7. Whisk together the vinegar and 1/4 teaspoon of salt in a small bowl. Slowly whisk in the beet oil until emulsified. Season with pepper and more salt if needed.
8. For the assembly: Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat. Add the 1/2 of the cooked lobster meat and cook for 30 seconds or until just warmed through and season with salt and pepper to taste. Repeat with the remaining lobster. Place 1 of the warm pancakes on each dish, top each pancake with some of the warmed lobster meat and sprinkle with the chives. Repeat, layering, for a total of four layers, top with the remaining 4 pancakes.
9. Place the assorted beets around the pancake and drizzle the beets with the beet vinaigrette and chervil leaves. Top with a dollop of the truffle butter and shaved truffles. Serve immediately.