Norway Lobster

Sautéed Norway Lobster tails with fennel pollen atop sweet corn panna cotta, poached tomato and dehydrated cream of corn with a parmesan crisp

Component Measurement Notes
Sweet Corn Panna Cotta 1 oz ladle
Sautéed Norway Lobster Tail 2 or 3 tails
Poached Cherry Tomato 1 tomato Peeled
Parmesan Crisp 1 shard Break into shards
Dehydrated Cream of Corn ½ tsp
Fennel Pollen light dusting
Thyme 3 double leaves
Fleur de Sel 3 flakes


  1. Pour 1 oz of Sweet Corn Panna Cotta liquid into a lipped serving vessel and allow to set.
  2. Sauté Norway Lobsters tails, toss with fennel pollen and plate while still warm onto left side of serving vessel.
  3. Place peeled, poached cherry tomato on the other side.
  4. Place Parmesan crisp in the middle and lean on cherry tomato.
  5. Garnish appropriately with thyme leaves on the panna cotta, dehydrated cream of corn on Norway Lobsters and fleur de sel on cherry tomato.

Savoury Sweet Corn Panna Cotta.

Sweet Corn Panna Cotta Measurement Notes
Shallot 1 small
Butter 3 tbsp
Bay Leaf 1
Fennel Seeds 1 tbsp
Sweet Corn, cooked 3 ears worth Boiled, reserve water
Cream 35% 1.5 L
Turmeric ½ tsp grated Grated
Vanilla 1 drop
Salt to taste
Pepper to taste
Gelatin Leaves 8 leaves


  1. Pre-cook 3 ears of corn in lightly salted water for 8 minutes. Reserve water to cool.
  2. Remove kernels from corn and reserve.
  3. In a heavy bottom 4 litre non-reactive pot, gently sweat shallots with fennel seeds and bay leaf until aromatic but not coloured. Add turmeric, corn and cream and bring to a simmer.
  4. Simmer corn kernels and cream on low heat for 5 minutes with vanilla.
  5. In a mixing bowl soften gelatin leaves in cooled corn water.
  6. Purée hot corn mixture (thin with a bit of corn water if necessary), add in gelatin, allow to melt and strain, reserving the pulp for Dehydrated Cream of Corn recipe.
  7. Adjust seasoning with salt and pepper and working quickly pour it into 25 small rectangle dishes and chill in refrigerator for 2 hours.

Crispy powder that tastes like concentrated cream of corn.

Dehydrated Cream of Corn Measurement Notes
Sweet Corn Panna Cotta Pulp 1 kg Reserved from Panna Cotta Recipe


  1. Using the strained pulp from sweet corn panna cotta, spread pulp in an even layer on baking sheet.
  2. Dehydrate by baking at 108oC for 45 minutes, agitate, and bake for 45 minutes again until dry.
  3. Use food processor and turn dried corn flakes into powder.

Cherry tomatoes poached in a fennel white wine base.

Poached Tomato Measurement Notes
Cherry Tomatoes 10 pieces
Butter 1 tbsp
Shallots ½ whole Minced
Fennel 1/8 head
Bay Leaf 1
Black Peppercorns ½ tsp
White Wine 3/5 cup


  1. Create poaching liquid by sautéing shallots, fennel, bay leaf and peppercorns in butter until aromatic, but without color.
  2. Add in white wine and bring to 84oC.
  3. With a knife mark the bottom of each cherry tomato with an X.
  4. Gently poach cherry tomatoes for 5 minutes, remove from heat and allow to cool inside poaching liquid.
  5. Peel cherry tomatoes and reserve for plating.

Grated Parmesan cheese caramelized in a pan and cooled into a crisp.

Parmesan Crisp Measurement Notes
Grated Parmesan Cheese 2 tbsp


  1. Evenly sprinkle Parmesan cheese over non-stick pan in a very thin layer.
  2. On medium-low heat, melt cheese and allow to turn golden brown.
  3. When cheese has browned, flip on to other side to brown as well.
  4. After both sides are ready, rest on cooling rack and the Parmesan should crisp up.
  5. Crisps can be broken into large shards for plating.

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