Maple Butter-Poached Lobster Claws with Parmesan Polenta


This recipe for maple butter-poached lobster claws with parmesan polenta is from episode 13 of Fish the Dish starring Spencer Watts.

Serves: 4


  • 8 Atlantic lobster claws

Maple Butter Sauce

  • ½ cup (120 ml) maple syrup
  • 2 tablespoons (30 ml) lemon juice
  • 2 ½ pounds (1.1 kg) butter, cubed


  • 4 cups (950 ml) whole milk
  • 1 cup (240 ml) yellow cornmeal
  • 1 teaspoon (5 ml) salt
  • 2 tablespoons (30 ml) butter
  • ¾ cup (180 ml) Parmesan cheese
  • Chives to garish


  1. Cook lobster for about 4 minutes in a pot of boiling water. Transfer claws to an ice bath to halt the cooking.
  2. Drain lobster. Remove meat from the shells.
  3. Season lobster meat with salt.
  4. Add maple syrup and lemon juice to a small saucepan over medium-low heat. Add butter gradually while swirling the pan until all the butter is melted.
  5. Poach lobster in the maple butter saucepan until meat is opaque, 6 minutes.
  6. Pour whole milk into a saucepan over medium heat. Add the cornmeal and whisk very often until the polenta is creamy, roughly 18-20 minutes.
  7. Season polenta with salt. Stir in the butter and Parmesan cheese.
  8. Spoon polenta onto serving plates and top with lobster. Drizzle pan butter over top. Garnish with chopped chives.