Lobster Yorkshire Puddings with Corn Butter Sauce: LobFest 2012 Finalist
Lobster Festival Seafood Cooking Contest 2012 Finalist: Sheila Veronessa
Sheila Veronessa of Brooklyn, NY, made her first trip to Maine a memorable one with a visit to the Maine Lobster Festival. Her recipe entry for Lobster Yorkshire Puddings with Corn Butter Sauce made her a finalist in this year’s Seafood Cooking Contest.
“This is my take on the traditional Maine Lobster Roll, but with an English twist. My boyfriend David Krell lived in England for a time, and this was an idea we thought would work well,” Sheila says of her recipe.
“We were scouting the web, looking for random fun things to do this summer when we came upon the Maine Lobster Festival website and learned about the seafood cooking contest. I’m just an amateur who loves to cook,” she says. “We thought this would be a fun thing to do, and I’m so happy to be a part of it.”
Sheila totally immersed herself in local lobster culture on her first visit to the state. She actually went hauling for her own lobsters to use in this year’s contest with Rockland’s own Captain Jack’s Lobster Boat Adventure. “What a memorable experience that was! We had an amazing time and it was all so beautiful out on the Maine waters,” Sheila gushes.
This Lobster Yorkshire Pudding recipe with its Corn Butter Sauce requires a bit of prep work with a few different steps, but the very tasty outcome makes it so worth it, Sheila says. And timing, she adds, is everything.
“Sweet corn makes this a sunny sauce, and really complements the sweet taste of the succulent Maine lobster tails. Fried capers add a tangy taste and delightful crunch to the sauce.” For her sweet corn butter sauce, Sheila even used the corn cobs for flavoring. Her pudding is made from an old family recipe from Yorkshire, England: simple, sweet, and spongy.
At Sheila’s table, judges were treated to her refreshing homemade watermelon-lime cooler. Her tables were adorned with roses, shells, and cherries. Place settings of straw placemats over red included contrasting white plates. As judges were seated to enjoy her dish, she told them to feel at home.
For a modern English twist on a Maine classic, give Sheila’s recipe a try!
Lobster Yorkshire Puddings With Corn Butter Sauce
Sheila Veronessa, Brooklyn, NY
1 1/2 pounds – Maine lobster tail meat
3 ears sweet corn
1 1/2 sticks salted butter
1 1/2 cups whole milk
1/3 cup 2% milk
1/3 cup flour
1/3 cup heavy cream
3/4 teaspoon salt
4 1/2 ounces capers
Toasted sesame seeds for garnish
Corn Butter Sauce
3 ears sweet corn
6 Tablespoons salted butter
2 cups whole milk
1/3 cup heavy cream
1/2 teaspoon salt
Clean corn and remove the kernels. Cut cobs in small pieces to be used for flavoring.
Heat half the butter in a 4-quart saucepan over medium heat. Add corn kernels and cobs to sizzling butter. Cook for about 5 minutes. Stir in the 1 1/2 cups of milk and the heavy cream. Simmer over medium heat for about 15 minutes until corn is tender.
Discard the corn cob and remove corn from heat. Purée the corn mixture in a blender until smooth. Drain the corn sauce for a smoother texture.
Return the sauce to the pan and stir remaining milk, butter, and salt. Simmer for 5 minutes until bubbly.
*The sauce may be made and refrigerated up to 1 day ahead.
1/3 cup 2% milk
1/3 cup All-purpose flour
1 pinch sea salt
2 Tablespoons butter for melting in pan
Beat eggs in a small bowl (*take out 2 Tablespoons of egg whites to make less eggy). Add the milk to eggs and beat together.
Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk and egg mixture and beat until the batter is completely smooth (no lumps), light, and foamy. Let it sit in the refrigerator for 35-40 minutes.
Heat oven to 400°. Use a 6 cup muffin pan, putting at least a teaspoon of butter in the bottom of each well, and place in oven for just a couple minutes until sizzling hot.
Take the refrigerated batter out and allow to sit at room temperature for a few minutes. Carefully pour the batter into the pan (or the wells of muffin pan, filling just 1/3 full), once the pan is hot. Cook for 20 minutes at 400° until puffy and golden brown. And don’t open the oven door!
Take the pan out of the oven and arrange the puddings for plating immediately.
Maine Lobster Filling
1 1/2 pounds fresh Maine lobster tail- thawed if frozen
1 Tablespoon good quality salted butter
Pinch of sea salt for taste
Using kitchen shears or a sharp knife, cut through the bottom shell of the lobster tails lengthwise. Gently remove whole piece of meat out of the shell by using your finger or the handle of a spoon. (Meat can be refrigerated in an airtight container up to 2 hours ahead.)
Melt 1 Tablespoon of butter in a saucepan over medium to high heat. Add lobster meat and cook for 2 minutes at high heat. Let it steep over medium to low heat for another 3 minutes. Serve on Yorkshire puddings.
Fried Capers Topping
2 Tablespoons butter
4 1/2 ounces good quality capers
Drain 1/2 cup capers and pat dry with paper towels. Heat 2 Tablespoons of butter in a small, heavy-duty skillet over medium-high heat.
Add capers to sizzling butter in skillet. Fry until capers are crisp and open like flowers, stirring often, 45 to 60 seconds. Using slotted spoon, transfer capers to paper towels to drain.
*Capers can be fried two hours ahead before being used in a recipe. Just let them stand at room temperature until you’re ready to add them.
Place Yorkshire Puddings on plate. Fill with lobster meat filling. Drizzle corn butter sauce on lobster and Yorkshire Puddings. Top with fried capers and toasted sesame seeds.
Melanie Hyatt is the editor of Maine Food & Lifestyle and the Plating Up blog.