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Lobster Polenta Bake

Prep time 5 mins
Cooking Time 90 mins
Serves 4

Recipe By

Charlotte Langley, Chef Chef Charlotte is een ambassadeur van MSC Canada.

  • 4 Cups Chicken stock
  • 1 cup 35% cream
  • 2 Cups Polenta
  • 1 tin of Scouts’ Lobster
  • 1 cup of Grated aged white cheddar
  • 2 TBSP cold butter
  • Salt to taste
  • Lemon to garnish (optional)
  1. In a medium size pot, bring Chicken stock and 35% Cream to a simmer. Season to taste.
  2. Slowly whisk in your Cornmeal or stone ground polenta slowly and gently until well blended and starting to become thick.
  3. In an oven proof dish, pour the polenta into the dish, top with one tin of Scouts’ Lobster and a generous topping of aged white cheddar
  4. Bake at 350 degrees C for 35-45 minutes, or until bubbling and golden brown
  5. Remove from oven and scoop a generous portion and garnish with some fresh cheddar and a little lemon wedge

Ingredients

Method

  • 4 Cups Chicken stock
  • 1 cup 35% cream
  • 2 Cups Polenta
  • 1 tin of Scouts’ Lobster
  • 1 cup of Grated aged white cheddar
  • 2 TBSP cold butter
  • Salt to taste
  • Lemon to garnish (optional)
  1. In a medium size pot, bring Chicken stock and 35% Cream to a simmer. Season to taste.
  2. Slowly whisk in your Cornmeal or stone ground polenta slowly and gently until well blended and starting to become thick.
  3. In an oven proof dish, pour the polenta into the dish, top with one tin of Scouts’ Lobster and a generous topping of aged white cheddar
  4. Bake at 350 degrees C for 35-45 minutes, or until bubbling and golden brown
  5. Remove from oven and scoop a generous portion and garnish with some fresh cheddar and a little lemon wedge

Get to know MSC Ambassador Chef Charlotte Langley

Chef Charlotte Langley hails from PEI, Canada where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, Canada’s most trusted tinned fish company, and through her role as ambassador for the MSC, she champions the importance of choosing seafood that keeps our oceans healthy and full of fish for future generations.

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