Ingredients

• 2 (1 1/2 pound) lobsters
• 2 cups sweet corn, cut from the cob
• 2 tablespoons butter
• 1 tablespoon olive oil
• Cracked black pepper
• Salt, to taste
• Vanilla oil, recipe follows
• Rosemary Ginger vinaigrette, recipe follows
• 1 vanilla bean, split and scraped
• 1 cup grape seed or canola oil
• 2 (2-inch) stalks fresh rosemary
• 1 (2-inch) piece ginger root, peeled
• 2 cloves garlic, peeled
• 2 tablespoons honey
• 1/2 cup rice wine vinegar
• 1/4 cup soy sauce
• 1 cup peanut oil
• A few drops sesame oil

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Instructions

1. Kill lobster and remove claws and tail. Cook in boiling water for 2 minutes or until they just begin to turn red. Remove from water and cool under running water. Remove from the shell. In a heavy bottom saute pan heat olive oil and butter. Add the corn and cook for 1 minute. Add the lobster and cook until opaque, salt and pepper, to taste.
2. Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro
3. Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho;
4. Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process