INGREDIENTS:2 Tbsp. mascarpone cheese
2 Tbsp. cream
1 ½ tsp. freshly chopped chervil
1 Tbsp. vegetable oil
3 shallots, peeled and sliced
½ cup all-purpose flour
½ tsp. baking powder
¼ tsp. salt
¼ tsp. ground white pepper
¼ tsp. sugar
1 egg
1/3 cup milk
2 small fresh Maine lobster tails, cooked, shelled if desired, leaving tail fan intact
1 ½ oz. Sterling® Caviar
DIRECTIONS: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; lightly brush with oil. Drop 2 to 3 Tbsp. 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 Tbsp. mascarpone mixture, a few mesclun leaves and about 4 tsp. caviar.SERVINGS:2 servingsFrom:Charles Butler, Waterfront Restaurant, Camden, MainePHOTO CREDIT:Photo Credit: STERlING® CAVIAR/ MAINE LOBSTER PROMOTION