Smoked Lobster With Corn and Peppers Over Soft Polenta

• 1 teaspoon olive oil
• 1 cup corn kernels
• 4 smoked lobsters (see recipe), cut into large chunks
• 2 3/4 teaspoons salt
• Freshly ground pepper to taste
• 1 red bell peppers, cored, deribbed and cut into thin strips
• 1 yellow bell pepper, cored, deribbed and cut into thin strips
• 1 green bell pepper, cored, deribbed and cut into thin strips
• 4 cups water
• 1 cup yellow cornmeal
• 1 tablespoon chopped Italian parsley

1. Heat the olive oil in a large cast-iron skillet over medium heat.
2. Add the corn and cook until browned, about 5 minutes.
3. Place in a bowl and toss with the lobster, 1/4 teaspoon of salt and pepper to taste.
4. Keep warm.
5. Place the peppers in the skillet and cook until crisp-tender, about 3 minutes.
6. Keep warm.
7. To make the polenta, bring the water to a boil in a medium-size saucepan.
8. Whisking constantly, add the cornmeal in a slow, steady stream.
9. Switch to a wooden spoon, lower the heat and stir until thick, about 10 minutes.
10. Stir in the remaining salt.
11. Spoon the polenta onto the center of 4 plates.
12. Surround the polenta with the peppers.
13. Top with the lobster mixture and sprinkle with parsley.
14. Serve immediately.

olive oil, corn kernels, lobsters, salt, freshly ground pepper, red bell peppers, yellow bell pepper, green bell pepper, water, yellow cornmeal, italian parsley

Taken from cooking.nytimes.com/recipes/3809 (may not work)