Crispy Baked Corn Polenta With Scout's Butter Poached Lobster

Recipe by
Chef Charlotte Langley

Rich and creamy, this dish perfectly showcases Scout’s buttery, delicate lobster. Pair it with an unoaked Chardonnay.

Cook time: 1 hour and 30 minutes
Difficulty: 4/5
Serves: 4 people as a main course

ATLANTIC LOBSTER 3-PACK

$32.99 + free shipping

Ingredients:

4 cups Chicken stock
1 cup 35%
2 cups Polenta
Salt to taste
1 tin of Scouts’ Lobster
1 cup of Grated aged white cheddar
Lemon to garnish (optional)
2 TBSP cold butter

Tools you will need:

Small stainless steel pot

Large whisk

Ovenproof dish

Rubber spatula

Cooking Instructions:

1.  In a medium sized pot, bring chicken stock and cream to a simmer. Season to taste.

2. Slowly whisk in your cornmeal, or stone ground polenta, until it begins to thicken. 

3. Pour the polenta into an oven proof dish, and top with one tin of Scout Lobster and a generous amount of aged white cheddar.

4. Bake at 350 degrees for 35-45 minutes, or until it’s bubbling and golden brown.


5. Remove from the oven, scoop a generous portion, and garnish with some more fresh cheddar and a little lemon wedge.