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.