Lobster and Chanterelle Fricassee with Corn Cakes and Chives
6 live Maine lobsters, 1 1/4 lb. each
1/2 cup flour
2 tablespoons flour
1/4 cup cornmeal
1 teaspoon baking powder
1/4 cup milk
1/4 cup buttermilk
2 tablespoons fresh chopped chives
3 tablespoons butter
1 tablespoon chopped shallots
1 cup sliced fresh chanterelle mushrooms
2 tablespoons lemon juice
1/2 cup dry white wine
12 whole chives
Bring about 3 qts. of water to a boil in a large pot and boil the lobsters for one minute. Remove the partially cooked lobsters and allow them to cool. Remove the meat form the lobsters and reserve the claws whole. Chop the remaining lobster meat into 1 1/2 to 2 inch chunks.
In a medium bowl, combine 1/2 cup flour with the corn meal and baking powder. In small bowl, whisk together the milk, buttermilk and the eggs. Pour the milk mixture into the dry ingredients and stir until just combined. Stir in the chopped chives.
In a large skillet, melt 1 tbsp. butter over medium heat and swirl to coat the pan. Pour 1 tbsp. of the mixture at a time into the pan, repeating until 2 small corn cakes are formed. Cook for about 2-3 minutes or until golden, then flip and cook the other side.
Keep the corn cakes warm until ready to serve. Melt the remaining 2 tbsp. butter in a large skillet. Add the shallots and mushrooms and cook until softened, about 3-4 minutes. Add the chopped lobster meat and claws and saute for one minute.
Sprinkle on the remaining 2 tbsp. flour and lemon juice, stirring to coat the lobster and cook 2 minutes longer. Stir in the white wine and cook until the wine is reduced and absorbed and the lobster is just cooked through, about 1-2 minutes.