Decatur Street: The street where dreams meet. Where the Po’-boy was born, where jazzmen plied their trade from infancy, with colorful sights, exotic smells, and other sensations ordinarily found on foreign shores. Decatur Street, originally called Rue de la Levee or Levee Street, because that’s where the original levee was located, has always been at the edge of New Orleans—the waterfront where a city that was never quite America intermingled with the rest of the world. It is in this place that such a fabulous dish was presented. Get ready to fall in love all over again. Let’s get busy!

INGREDIENTS – Serves 4

• 8 Atlantic lobster claws – meat separated from the shell

• 2 ½ sticks of butter – cubed

• ½ cup pure maple syrup

For the Maple Butter Sauce:

• 6 tbsp maple syrup

• 2 tbsp lemon juice

• 4 tbsp unsalted butter

For the Polenta:

• 4 cups oat milk

• 1 ½ cups polenta* or yellow cornmeal

• ¾ cup parmesan cheese

• Green onions to garnish

INSTRUCTIONS

1. Cook lobster for 3-4 minutes in a pot of boiling water, then remove to an ice-water bath to halt cooking.

2. Drain lobster, break off claws, and remove meat.

3. If using packaged polenta*, prepare according to the instructions. If using cornmeal…

4. Pour oat milk into a saucepan over medium heat. As the milk heats, slowly add cornmeal and whisk almost constantly until the polenta is creamy, about 16-18 minutes. Finish with a good pinch of salt, the butter, and parmesan cheese. Cover and remove from heat.

5. Add syrup and lemon juice to a small saucepan over medium-low heat. Gradually add butter until all the butter is melted, then add claws and poach for 5-7 minutes.

6. Plate polenta, place lobster atop polenta, and drizzle the pan mixture over the top…

Enjoy!