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Lobster Recipes
Brunch
Maine Lobster Tail with Savory
Potato Flapjack & Caramelized Shallot Cream Cheese
1 Tablespoon garlic (mince)
1 teaspoon unsalted butter
2 teaspoon canola oil
1 egg
2/3 cup 1% milk
8 ounces red potato (grate)
2/3 cup all purpose flour
1¼ tsp baking powder
1 pinch salt and ground pepper
9 shallots, julienned
As needed water
6 ounces cream cheese
1 teaspoon chives, chopped fine
1 teaspoon parsley, chopped fine
To taste salt and ground pepper
4 each 4½ ounce lobster tails
1 lemon (8 wedges)
½ ounce baby greens
1 teaspoon lobster roe (dried)
Make the Flapjacks: In a sauté pan over low heat, simmer the
garlic in butter and oil until golden brown. Once brown let cool.
Add egg, milk, and potato, mix well. Add flour, baking powder,
salt and pepper, mix well. Divide batter in to 4 equal portions.
Over medium heat in a lightly oiled skillet, place a portion of
batter. Cook until bubbles form on top. Flip and cook until firm.
Repeat until all portions are cooked.
Make the Caramelized Shallot Cream Cheese: Place shallots in a
heavy bottom sauté pan. Place pan over medium-low heat. Stir
occasionally and deglaze with water as needed. Cook until dark
brown. Remove from heat. Mix with cream cheese, herbs, salt and
pepper.
Steam or boil the lobster tails until cooked through. Remove
shells but leave the tail fins intact. Clean and rinse out the
sand track. Present each entree with one lobster tail, one
flapjack, two lemon wedges, a small bunch of baby greens, a
quarter of the caramelized shallot cream cheese, and a sprinkling
of lobster roe.
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Questions and wholesale inquiries
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ayup@coastallobster.com