Mesquite Grilled Lobster Tail over
Saffron Roasted Corn Cake with Lobster Glace'


1 2lb. Lobster
3 ears Jersey sweet corn
1 pinch saffron
¼ C buttermilk
1 large egg
1 C cornmeal
1 teasp. Baking powder
½ teasp salt
½ teaspn baking soda
¼ teaspn cayenne pepper
1 cup Brandy
1 carrot
1 celery
1 onion
2 qts water


CORN CAKE
Shave corn off cob drizzle with olive oil salt & pepper and roasted in
oven for 14 min at 350degrees & cool.
Combine buttermilk, egg then wisk together.  Add corn meal, baking
powder, saffron, salt, baking soda and cayenne mix well.   Stir in
corn.
In small non stick skillet spoon mixture into pan using generous
portion.  Cook until bottom of each cake is brown approx 1 ½ minutes
per side.   Transfer to baking sheet.
Before serving warm corn cakes on sheet pan in oven at 400 degrees for
about 4 minutes

LOBSTER
Take lobster and separate tail from body
Using kitchen sheers cut tail shell to remove tail meat.  Save shell.
Using remaining carcass place in sauce pot with mire poix (carrot,
celery, onion) and caramelize for approx. 15 minutes.   Deglaze with
brandy and reduce
Add 2 qt water. Season w/ salt & pepper.
Skewer lobster tail and season w/ salt and pepper, drizzle with olive oil.
Grill on each side for approx. 2 ½ minutes.  Finish in convection oven
at 350 for 6 minutes.