Maine Lobster Polenta Recipe
chanterelle & oyster mushrooms, arugula, parmesan, truffle
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Ingredients
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Polenta Base
Lobster and Mushroom Topping
Method
Prepare the Polenta
- 1
- 2
Finish the Polenta
Once thickened, stir in the butter and parmesan cheese until melted and smooth. Remove from heat and set aside, keeping warm.
Prepare the Lobster and Mushroom Topping
- 3
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chanterelle and oyster mushrooms, cooking for about 5-7 minutes until softened and lightly browned.
- 4
Add the Lobster
Gently fold in the lobster meat and cook for another 3-4 minutes until heated through. Drizzle with truffle oil and season with salt and pepper to taste.
- 5
Add Arugula
Toss in the arugula and cook for an additional minute until just wilted. Remove from heat.
Serve the Dish
- 6
Plate the Dish
Spoon the warm polenta onto plates, creating a base for the topping. Generously pile the lobster and mushroom mixture on top of the polenta.
- 7
Garnish and Serve
Drizzle with additional truffle oil if desired and serve immediately.
