Sub in any variety of stock for the base of this dish, think Lobster Stock, Chicken Stock or even a little smoked fish stock

Cook Time:
60 Minutes
Lobster and Polenta Bake

Rich and creamy, this dish perfectly showcases Scout’s buttery, delicate lobster. Pair it with an unoaked Chardonnay.


  • 1 tin Scout Lobster
  • 4 cups Chicken stock
  • 2 cups Polenta
  • Salt to taste
  • 1 cup of Grated aged white cheddar
  • Lemon to garnish (optional)
  • 2 TBSP cold butter


  1. In a medium sized pot, bring chicken stock and cream to a simmer. Season to taste.
  2. Slowly whisk in your cornmeal, or stone ground polenta, until it begins to thicken.
  3. Pour the polenta into an oven proof dish, and top with one tin of Scout Lobster and a generous amount of aged white cheddar.
  4. Bake at 350 degrees for 35-45 minutes, or until it’s bubbling and golden brown.
  5. Remove from the oven, scoop a generous portion, and garnish with some more fresh cheddar and a little lemon wedge.