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Sterling® Premium Caviar and Maine Lobster Tail with Seared Shallot Griddlecake and Chervil Mascarpone

2 Tablespoon mascarpone cheese
2 Tablespoon cream
1½ teaspoon freshly chopped chervil
1 Tablespoon vegetable oil
3 shallots, peeled and sliced
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon sugar
1 egg
1/3 cup milk
2 small fresh Maine lobster tails, cooked, shelled if desired, leaving tail fan intact
Mesclun greens, garnish
1½ ounces Sterling® Premium Caviar

Mix mascarpone, cream and chervil; reserve.

In skillet, heat oil. Add shallots and cook, stirring occasionally, until golden.

In bowl, mix flour, baking powder, salt, pepper and sugar. Whisk egg into milk. Pour egg mixture into flour mixture. Stir just until combined. If mixture appears too thick, stir in additional milk. Stir in shallots.

Heat griddle or large skillet to medium-high and lightly brush with oil. Drop 2 to 3 tablespoons batter onto griddle for each griddlecake. Form 6 griddlecakes. Cook on first side until edges begin to dry. Turn, cook on second side for 30 seconds or until golden.

For each serving, place 3 griddlecakes with edges overlapping, in the center of each plate. Top each serving with lobster tail, 2 tablespoons Mascarpone mixture, a few mesclun leaves and about 4 teaspoons caviar