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Lobster recipes from the chef’s symposium


6 ears fresh corn; cut kernels off and scrape for natural milk; reserve

3 eggs

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.

*Pluches—small leaves


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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