AMISH LOBSTER CORN FRITTERS
6 ears fresh corn; cut kernels off and scrape for natural milk; reserve
2 oz. milk
1 oz. all-purpose flour
1 lobster tail, blanched, shelled and cut into 12 medallions
Salt and pepper to taste
1 bunch chervil *pluches, chopped
½ oz. olive oil for frying
Mix eggs and milk together. Add corn, flour, salt, pepper and chervil. Make 3-inch pancakes in skillet with corn mixture. Place a medallion in the center of each. Cook until nicely browned; flip and cook on other side.
LOBSTER CHIVE FONDUE
½ lb. imported Swiss cheese, shredded
½ lb. Gruyere cheese, shredded
2 Tbs. cornstarch
1 garlic clove, peeled
1 c. dry white wine
1 Tbs. lemon juice
1 Tbs. Lobster Glaze*
¼ tsp. dry mustard
Pinch Old Bay Seasoning
In a small bowl, coat the cheese with cornstarch and set side. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat,...
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