SMOKED LOBSTER WITH CORN AND PEPPERS OVER SOFT POLENTA

Smoked Lobster With Corn and Peppers Over Soft Polenta image

Provided by Molly O'Neill

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 cup corn kernels
4 smoked lobsters (see recipe), cut into large chunks
2 3/4 teaspoons salt
Freshly ground pepper to taste
1 red bell peppers, cored, deribbed and cut into thin strips
1 yellow bell pepper, cored, deribbed and cut into thin strips
1 green bell pepper, cored, deribbed and cut into thin strips
4 cups water
1 cup yellow cornmeal
1 tablespoon chopped Italian parsley

Steps:

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, 1/4 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.
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.
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.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 3 grams, Carbohydrate 48 grams, Fat 4 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 1327 milligrams, Sugar 4 grams, TransFat 0 grams