Butter Poached Lobster, Creamy Polenta, Creole Crab Sauce

Butter poached lobster has to be one of the greatest foods on earth and to me is essential for a Holiday feast. The inspiration for this dish is the classic low-country dish of shrimp and grits, except with a more international flair. Replacing the grits, traditionally made of ground hominy, with Italian polenta, made of course ground corn meal. The sauce is a classic Creole sauce of the holy trinity, the Creole version of mirepoix (peppers, onions and celery as opposed to carrots, celery and onion), with fresh tomatoes, Creole spices and of course our delicious crabmeat to guild the lily.

  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 50m


  • 4 Lobster tails, blanched and removed from shell*
  • 2 Slices Bacon, diced
  • 1 cup Roma tomatoes, peeled and diced
  • ½ C Green pepper, diced
  • ½ C Celery, diced
  • 1 Bunch scallion, thin sliced, reserve green tops for garnish
  • 1 Red Chili (like Anaheim), halved, seeded and sliced
  • 1 Clove garlic, minced
  • 2 teaspoons Creole seafood seasoning
  • 8 ounces crabmeat
  • 4 cups Cooked Polenta
  • ½ C Mascarpone
  • S&P to taste


  1. In a small sauce pan heat 2 TBS of water over medium to medium high, slowly whisk in the butter 1 TBS at a time, not allowing the butter to boil (170° is ideal) until fully emulsified. Add the lobster and gently poach for about 6-8 minutes until no longer opaque and cook through. Remove and reserve. Add bacon to a sauté pan over medium heat, allow bacon to render and begin to crisp, about 5 minutes. Add the bell pepper, celery, scallion (white and light green parts), Creole seasoning and chilies and sauté until celery is soft about 3 minutes. Add the tomatoes and sauté until garlic is fragrant, about 2 minutes. Add the crab and a few TBS of the lobster poaching butter. Cook the polenta according to directions (or use precooked and heat) and while warm fold in the mascarpone and 1 TBS of chives. Place the polenta in the center of a wide rimmed bowl, place the lobster on top and drizzle the Creole crab sauce around the outside and garnish with scallions.

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