Lobster Pancakes

Lobster Pancakes

Mark Murrell

What better way to start your day than with Lobster?

Did someone say breakfast in bed? What better way to get your morning started than with some delicious lean protein and good carbohydrates. These pancakes pair the classic flavoring pairing of corn and sweet and succulent lobster. You can tie it all together with a nice herb butter or even a little drizzle of Maine maple syrup.

Wine: Probably shouldn’t be drinking wine in the morning. But it is on the weekend opt for a Mimosa.

Ingredients

For the Main Event

  • Hand picked lobster meat, diced small: ½ cup
  • All-purpose flour: 1/3 cup
  • Cornmeal: 1 ¼ cup
  • Sugar: 1 Tbsp
  • Baking Soda: ¾ tsp
  • Corn kernels: ¼ cup
  • Egg, beaten: 1 ea
  • Buttermilk: 1 ¼ cup
  • Olive Oil: as needed
  • Salt: ½ tsp

Preparation

For the Main Event

  1. Combine all dry ingredients together in a large bowl.
  2. Whisk in buttermilk, egg and 1 Tbsp olive oil.
  3. Be careful not to over mix, you do not want tough pancakes! Fold in corn and Lobster meat.
  4. Heat a large nonstick pan over medium-high head and add a little olive oil.
  5. Once hot spoon in the size pancake you would like into the pan and cook until you notice bubbles starting on the top side.
  6. Flip carefully and cook until golden brown and no longer wet in the middle.
  7. Repeat for all of the pancakes.
  8. Serve with tarragon-butter or Maine Maple syrup.