LOBSTER PANCAKES

WITH GRILLED FILET & CHAMPAGNE BUTTER

Main Course

Prep Time: 10 MINUTES

Cook Time: 30 MINUTES

Serves: 2

Ingredients

    LOBSTER PANCAKES:

  • 6 cups dry pancake mix
  • 1 (1-lb) lobster, cooked, meat removed, shells reserved
  • 1 whole lobster, set aside to grill in the shell
  • ½ cup canned creamed corn
  • 1 tablespoons tarragon
  • 1 tablespoons chives
  • Zest of 1 lemon
  • ½ cup whole milk
  • GRILLED FILET:

  • Four 6 oz. (approx) filet mignon
  • Olive oil
  • Coarse salt & ground pepper
  • CHAMPAGNE BUTTER WITH CAVIAR:

  • 1 teaspoon lemon zest, minced
  • 3 tablespoons lemon juice
  • 3 tablespoons champagne
  • 1 tablespoon champagne vinegar
  • 1 teaspoon shallots, minced
  • ¼ lb. cold, unsalted butter, cut in small pieces
  • OVERALL GARNISH:

  • 2 teaspoons minced chives
  • 4 teaspoons caviar

Directions

  • Cut lobster in half, add salt, pepper, olive oil. Grill, meat side down, for 6 mins.
  • Prepare pancake mix to package directions. Remove/cut lobster meat into morsels.
  • Fold lobster, creamed corn, chopped tarragon, chives & lemon zest into batter.
  • If too thick, whisk in more milk, 1 tbsp at a time. Do not over mix.
  • Season to taste with salt and pepper.
  • 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.
  • On preheated grill, take filets and liberally season with salt pepper, pressing firmly into filet.
  • Sear/grill filets on each side for 2-3 mins. Repeat for a total of 4-6 mins depending on desired temperature.
  • In small saucepan, combine orange juice, zest, champagne, vinegar & shallots.
  • Cook over medium heat until reduced by half.
  • Whisk in cold butter to form a thick creamy emulsion.
  • Prepare second lobster in its shell on grill, in same way as the first.
  • Slice filet and plate with lobster pancakes, alternating filet & pancakes, if desired.
  • Add half a lobster tail and one large claw in shell on top of each plate.
  • Spoon champagne butter on top.
  • Garnish with caviar and chives.
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