Smoked Lobster with corn and crab pudding and charred vegetables Chef Marc Lepine

2012 winning recipe International Chef Challenge
Chef Marc Lepine, Atelier Restaurant Ottawa, ON


(serves 4)

For the corn and crab pudding:

3 ears corn

2 vanilla beans

200g unsalted butter

1 jalapeno pepper

4 oz rock crab meat

salt to taste


-husk corn (save husks) and then remove corn from cob

-scrape vanilla seeds from pods and reserve the pods with the corn husks

-liquefy raw corn with vanilla seeds in a very high-speed blender and then pass through a tamis

-char jalapeno skin with a blowtorch and remove seeds, then cut into very small dice

-slowly warm corn puree until it boils and allow to boil for 30 seconds

-turn heat off and stir in raw butter a little at a time, add jalapeno, then season with salt

-gently fold in crabmeat just before serving


For the lobster: 

2 PEI lobsters

reserved cornhusks and vanilla pods


-cook lobsters in boiling water for 5 minutes then remove meat from shells

-using a blowtorch, light the cornhusks and vanilla pods on fire

-place lobster meat on a rack above the torched husks, and then cover the whole thing with aluminum foil to trap the smoke inside with the lobster

-allow the smoke to infuse for 10 minutes


For the charred red onion and chanterelles:

1 red onion

12 medium chanterelle mushrooms

2T vegetable oil

1 cup red wine vinegar

2T honey



-slice red onions into 1cm discs and cut chanterelles in half

-add oil to very hot frying pan and place chanterelles and onions into the pan without moving them

-allow to char on one side for one and a half minute (they should be blackened)

-flip the vegetables over and add vinegar, honey, and salt, and simmer for 10 seconds

-pour everything into a steel bowl and cover tightly with cellophane to allow them to steam/infuse


For the potato ribbons:

2 PEI potatoes

oil for deep-frying



-peel potatoes and then using a vegetable peeler, cut long ribbons from potatoes by peeling around the outside of the potatoes

-fry potatoes in 325-degree oil until dry

-drain on paper towels

-sprinkle with salt while the ribbons are still hot


For the panko-fried mussels:

8 PEI mussels

2 thyme sprigs

2 garlic cloves

1 cup white wine

2T vegetable oil

1 cup all-purpose flour

2 eggs, beaten

1 cup panko bread crumbs

oil for frying


-heat oil in a pan to medium heat and then add mussels and garlic

-when the garlic begins to smell, add thyme and wine

-simmer just until mussels open

-remove mussels from shells and let cool

-roll mussels in flour, then in the eggs, and lastly in the panko

-fry mussels in 375-degree oil for about 20 seconds


For the crumbled chorizo:

2 chorizo sausage

-split chorizo in half and cook through in a pan

-drain on paper towels and then crumble into bits