Smoked Lobster With Corn and Peppers Over Soft Polenta

Ingredients

• 1 teaspoon olive oil
• 1 cup corn kernels
• 4 smoked lobsters (see recipe), cut into large chunks
• 2 ¾ teaspoons salt
• Freshly ground pepper to taste
• 1 each: red, yellow and green 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    406 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 42 grams protein; 287 milligrams cholesterol; 2572 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. 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.
2. 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.
3. 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.

About 30 minutes