LOBSTER PANCAKESWITH GRILLED FILET & CHAMPAGNE BUTTER

Directions

1. Cut lobster in half, add salt, pepper, olive oil. Grill, meat side down, for 6 mins.
2. Prepare pancake mix to package directions. Remove/cut lobster meat into morsels.
3. Fold lobster, creamed corn, chopped tarragon, chives & lemon zest into batter.
4. If too thick, whisk in more milk, 1 tbsp at a time. Do not over mix.
5. Season to taste with salt and pepper.
6. Heat a nonstick saute pan over high heat, brush with oil. Add ¼ cup of batter for each pancake. Fry about 1 min, or until dry around edges. Flip and fry for about 30 seconds until cooked through.
7. On preheated grill, take filets and liberally season with salt pepper, pressing firmly into filet.
8. Sear/grill filets on each side for 2-3 mins. Repeat for a total of 4-6 mins depending on desired temperature.
9. In small saucepan, combine orange juice, zest, champagne, vinegar & shallots.
10. Cook over medium heat until reduced by half.
11. Whisk in cold butter to form a thick creamy emulsion.
12. Prepare second lobster in its shell on grill, in same way as the first.
13. Slice filet and plate with lobster pancakes, alternating filet & pancakes, if desired.
14. Add half a lobster tail and one large claw in shell on top of each plate.
15. Spoon champagne butter on top.
16. Garnish with caviar and chives.