25 August 2012

grilled corn and lobster cakes with lemon pear tartar

Dear Friends,

When I see a recipe that makes me want to race to the store and have it for dinner and invite my friends over to share in the feast, well, I just have to blog it. This recipe came to me via email from Stonewall Kitchen. Of course, they want me to buy the lemon pear tartar and lobster rub from them but I have pear trees laden with fruit and plenty of herbs in my garden.  But I buy lots of other delicious goodies from Stonewall so I do not feel the least bit guilty. If you want a shortcut however, they make a good product. I actually eliminated the rub in this recipe and it stayed delicious. I used only a bit of paprika. This dish is indescribably good and simple to make.


grilled corn and lobster cakes with lemon pear tartar

Homemade lemon pear tartar

4/5 semi ripe pears peeled and cut into small chunks
1 cup sugar
1 cup water
1 lemon sliced very thin

Place pears in pot and add water to cover. Bring to a boil; cover, reduce heat, and simmer  until pears are tender. Drain.
Combine sugar and water in a pot and bring to a boil for 10 minutes (mixture will be a thin, transparent syrup). Remove from heat, and let cool about 10 minutes.
Stir in drained pears and lemon slices; bring mixture to a fast boil until pears are transparent (about 30 minutes), stirring occasionally.
Pour pear mixture into a shallow pan (  10x2x4)  and let stand in a cool place until it sets,  about 3 to 6 hours. Because I do not want much of the sugar syrup I pack in a small jar using a slotted spoon. 

I used fresh lobster meat.

Corn straight out of garden that I boiled and then grilled. It does not have to be grilled.

Lemon and Pear make the perfect blend of flavors.

It does not exactly form as a true marmalade because I am not crazy about sugar but it is twice as good.
Amazing Meal

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