INGREDIENTS:1 Tbsp. garlic, minced
1 tsp. unsalted butter
2 tsp. canola oil
1 egg
2/3 cup 1% milk
8 oz. red potato, grated
2/3 cup all-purpose flour
1¼ tsp. baking powder
1 pinch salt and ground pepper
9 shallots, julienned
as needed, water
6 oz. cream cheese
1 tsp. chives, chopped fine
1 tsp. parsley, chopped fine
to taste, salt and ground pepper
4 4 ½-lb. lobster tails
1 lemon, cut into 8 wedges
½ oz. baby greens
1 tsp. lobster roe, dried DIRECTIONS:To make flapjacks: In a saute pan over low heat, simmer garlic in butter and oil until golden brown. Once brown, let it cool. Add egg, milk and potato, and mix well. Add flour, baking powder, salt and pepper and mix well. Divide batter into 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.
To make caramelized shallot cream cheese: Place shallots in a heavy bottom saute 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. SERVINGS:4 servings From:From Charles Butler, Waterfront Restaurant, Camden, Maine PHOTO CREDIT:Photo Credit: MAINE LOBSTER PROMOTION COUNCIL