Corn and Lobster Cakes with Smoked Tomato Jam Recipe

How to make it

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• For The Corn Cakes
• 3 large eggs
• 2 1/2 cups fresh corn kernels (divided)
• 2 cups lobster meat (from above)
• 3/4 cup corn meal
• 1/2 cup milk
• 2/3 cup flour
• 1/2 tablespoon baking powder
• 1/2 cup scallions, chopped
• 1/3 cup red pepper, diced
• To taste salt and pepper
• 3 large egg whites
• Place eggs and 1 1/2 cups corn kernels in food processor and mix until smooth. Place mixture in bowl and add remaining corn kernels, and the next eight ingredients. Whip egg whites to soft peaks. Fold into batter and adjust seasoning. In a large skillet over a medium heat, add oil. Drop two ounces of batter and cook until golden brown, about two minutes on each side. Remove from heat and reserve.
• For The Lobster Stock
• 6 lobster bodies and shells from picked lobsters above
• 1/2 cup tomato paste
• 2 onions, rough dice
• 2 carrots, rough dice
• 4 celery stalks, rough dice
• 3 tomatoes, rough dice
• 2 bay leaves
• To taste basil and parsley stems
• To taste black peppercorns
• 1 pinch salt
• Rinse shells and lobster bodies and coat with a thin layer of tomato paste. Roast in a 300-degree oven for 20 - 30 minutes. Allow shells to cool and combine with remaining ingredients in a large pot. Fill pot with cold water to about six inches above shells and vegetables. Bring to a boil and reduce to a simmer. Skim off impurities, which will rise to surface and simmer for no longer than thirty minutes. Strain through a fine strainer and cheesecloth and return to stove to reduce to the proper strength in flavor before use.
• For the Presentation
• Heat lobster stock in a sauté pan, and season with salt and pepper. Reheat reserved claws and tail meat by gently poaching in the lobster stock. Place corncakes on warm plates; arrange warm lobster tails and claws against or on top of the corncakes. Drizzle some of the lobster stock onto the plate around the corncakes. Place a heaping tablespoon of the Smoked Tomato Jam on the top of the corncakes. Garnish with chervil sprigs and or chervil oil.