Sauteed Maine Lobster With Sweet Corn And Rosemary Ginger Vinaigrette Food

MAINE LOBSTERBAKE

Steps:

• Rinse the clams well, then soak in fresh water for 30 minutes.
• Layer all ingredients in a seaweed wrap in this order: clams, potatoes, and onions next to each other on the bottom, then lobsters on top of them, then corn as the highest layer. Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker). Cover the foil pack with additional seaweed. Light a wood fire. Cook over fire for 30 minutes.
• Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams. Separate onto individual serving dishes. Serve with your favorite Garden Salad, Cornbread, and Blueberry Cake.
• Cornbread
• Preheat oven to 450 degrees F.
• Grease 2 (12 by 18 by 1-inch) baking pans and warm in the oven while preparing the ingredients.
• In a large mixing bowl, mix the dry ingredients together. In a separate bowl, mix the eggs and milk together. Then mix the egg/milk mixture into the dry ingredients. Add the vegetable oil and mix. Pour mixture into the hot baking pans and bake for 20 minutes.
• Preheat oven to 350 degrees F.
• Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt.
• In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pans. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly.

SAUTEED MAINE LOBSTER WITH SWEET CORN AND ROSEMARY GINGER VINAIGRETTE

Steps:

• Kill lobster and remove claws and tail. Cook in boiling water for 2 minutes or until they just begin to turn red. Remove from water and cool under running water. Remove from the shell. In a heavy bottom saute pan heat olive oil and butter. Add the corn and cook for 1 minute. Add the lobster and cook until opaque, salt and pepper, to taste.
• Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro
• Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho;
• Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process