Gebratener Hummerschwanz auf cremiger Polenta, garniert mit gebratenen Kräuterseitlingen und Kresse, auf weißem Teller und grauer Fliese

Lobster on polenta with king oyster mushrooms

45 minutes

Mittel

2 people

This dish combines tender lobster, creamy polenta, and golden-brown fried king oyster mushrooms for an elegant fine-dining experience. The lobster develops an intense aroma from being pan-fried with crushed garlic cloves, while the polenta is enriched with lobster stock and cream, and made exceptionally smooth with butter. A squeeze of lemon rounds off the flavors and adds a touch of freshness to the plate.

Ingredients

For the fried lobster:
2 x 120 g Canadian lobster tail
2 cloves of garlic, crushed
30 g butter for frying
A splash of lemon juice
Salt, pepper
For the creamy polenta:
125 g polenta (cornmeal)
240 ml lobster stock from the jar
400 ml water
100 ml cream
35 g butter
Salt, pepper
Juice of half a lemon, some zest
For the king oyster mushrooms
2 king oyster mushrooms, sliced lengthwise
1-2 tsp butter for frying
A splash of lemon juice
A little cress for garnish

Also great with

European lobster tail
Tristan rock lobster tail
European lobster tail, halved

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Defrost the lobster tails overnight in the refrigerator. Then place them belly-side down on a board. Using a large, sharp knife, pierce the shell from behind and cut towards the head, halving the tails lengthwise. Alternatively, you can use halved lobster tails, but the dish also works perfectly well with whole tails.
For the polenta, heat 400 ml water and 240 ml lobster stock in a saucepan. Slowly sprinkle in 125 g polenta, stirring continuously to prevent lumps. After a few minutes of cooking, add 100 ml cream and continue stirring until the polenta is creamy and smooth. Then cover and let the polenta stand for about 10 minutes. Finally, stir in 35 g butter and season with salt, pepper, lemon juice, and lemon zest.
Slice the two king oyster mushrooms lengthwise and fry them in a hot pan with a little butter for about five minutes until golden brown. The firm yet juicy texture of the mushrooms perfectly complements the tender lobster meat and creates a pleasant mouthfeel. Season with a squeeze of lemon juice before serving.
First, sear the lobster halves, meat-side down, in a hot pan for about four minutes. Add the crushed garlic cloves and let their aroma infuse the meat. Then turn the lobster halves over and, while continuing to cook for about three minutes, drizzle butter over the meat to keep it moist and develop a nice crust. Finally, season with salt, pepper, and a squeeze of lemon juice.
To serve, place the creamy polenta on the plates as a base. Arrange the lobster halves on top, meat-side up, and decorate around them with the king oyster mushrooms. A few drops of the aromatic butter from the pan will enhance the dish both visually and in terms of flavor. Garnish with fresh herbs or cress, if desired.

Tip: If you have fresh tarragon, you can add it directly to the pan with the lobster at the very end, where it will release its delicate, elegant herbal aroma in the warm butter.