1 eggplant 2 cups corn flour 1 qt buttermilk 1 egg 1 tsp salt 1 tsp pepper 1 qt olive oil 4 oz cooked lobster meat (chopped 1/2"- 1") 1 cup heavy cream 4 oz unsalted butter (cut in 1" cubes) 2 tbsp fresh basil (chiffonade 1/8") 1 tsp fresh garlic 1 oz white wine
PROCEDURE Preheat frying oil (olive oil) to 350 degrees. Peel one eggplant and slice 1/2" wheels and set aside one small, medium and large cuts. Place wheels set aside in buttermilk to soak while preparing the sauce and lobster. Heat small skillet over medium heat with 2 oz of butter, add garlic and lobster meat, sauté till meat is heated and absorbs flavors, deglaze pan with white wine. Add remaining butter and basil, continue cooking till butter is all melted and basil begins to wilt. Pour cream in pan and lower heat to reduce cream by half. While reducing sauce remove eggplant from buttermilk and dredge in corn flour, shake off excess flour and place carefully in fryer for 3 minutes then flip for another 3 minutes. Remove eggplant and place on paper towel to absorb excess grease, season with salt and pepper. Sauce should be considerably thicker now, remove from heat and set aside. Place largest wheel down on plate first and top with 1oz lobster meat, place medium wheel on top of meat and add another ounce of meat on top of it. The smallest wheel will be last with lobster meat on it then drizzle the cream sauce all over letting it run down all side. Garnish with a sprinkle of fresh chopped parsley.