Lobster Tails with Sweet Corn Puree

Method

• Lobster Tails with Sweet Corn Puree — Step-by-Step Method
• Preheat oven to 220°C (425°F) or set a steamer to high, depending on preferred lobster cooking method
• Bring a large pot of water to a rolling boil (for corn preparation)
• Shuck the corn, ensuring all silk is removed from each ear
• Slice corn kernels off both cobs with a sharp knife
• Set corn cobs aside (save for additional flavor extraction if desired; optional)
• Heat a skillet over medium heat and add grapeseed oil
• Add corn kernels and ⅛ tsp salt to the skillet, sauté for 4–5 minutes until fragrant and just tender
• Remove half the sautéed corn and set aside for plating/garnish
• Transfer remaining corn kernels to a blender
• Add seeded Arbol chiles to the sautéed corn in blender
• Add lime zest and all lime juice to the blender
• Pour in 1 tablespoon of melted butter
• Add 2 oz grated queso fresco
• Blend the mixture, adjusting consistency with a splash of water if needed, until very smooth
• Strain the purée through a fine sieve for extra silkiness (optional, but recommended)
• Taste and adjust seasonings if needed
• Prepare lobster tails by splitting lengthwise if not already done
• Place each lobster tail shell-side down on a baking tray or steamer insert
• Brush lobster meat with remaining tablespoon melted butter
• Sprinkle lightly with extra salt if desired
• Bake in oven for 8–10 minutes or steam for 5–7 minutes, until meat is opaque and just cooked through
• While lobster cooks, finely chop fresh chives
• Warm sweet corn purée gently if needed, stirring occasionally
• Plate: Spoon a pool of corn purée onto each plate
• Top with reserved sautéed corn for texture
• Gently place a lobster tail atop the purée
• Sprinkle with chopped chives and extra queso fresco for garnish
• Serve immediately with lime wedges on the side if desired