Lobster Pancakes Recipes From Anguilla

INGREDIENTS:Pancakes

1 pound sweet potatoes

2 tablespoons butter

Salt and freshly ground black pepper to taste 1 whole egg

1/2 cup milk

1 teaspoon baking powder

1/2 cup all-purpose flour

1/2 teaspoon nutmeg, freshly grated Salt and freshly ground black pepper to taste Two 8- to10-ounce lobsters tails Sauce

1 cup dry white wine

1 tablespoon fresh lemon juice

1/4 cup tarragon vinegar

4 shallots, minced

1/2 teaspoon peppercorns

1 pint heavy (whipping) cream

2 sprigs parsley Garnish

2 sweet potatoes, peeled

1-1/2 cups peanut oil

1 red onion, sliced

2 tablespoons unsalted butter

2 tablespoons balsamic vinegar

1/4 cup lobster roe

2 tomatoes, skinned, seeded, and diced

4 sprigs stingy thyme, or 8 sprigs thyme

METHOD / DIRECTIONS:

To cook the lobster:

Place a medium pot of lightly salted water over high heat and bring to a boil. Drop the lobster tails into the boiling water and cook 5 - 6 minutes. Using tongs, remove the tails and drop into a bowl of ice water to stop the cooking. When cooled, lightly crush each tail shell and carefully remove the meat in one piece. Slice each tail into very thin medallions and set aside.

To make the pancakes:

Preheat the oven to 350 F. Wrap each sweet potato in foil with a dab of butter and a little salt and pepper. Roast until soft, about 1 hour. Remove from foil and let cool. Peel the sweet potatoes and mash in a small mixing bowl. Put the potatoes, egg, and milk into the bowl of a food processor and process until smooth, about 10 seconds. Add the flour, baking powder, and nutmeg and process again until smooth, about 20 seconds. The mixture should be thick; it can be thinned with a little milk, or thickened with more flour. Season to taste with salt and pepper. Heat a large sauté pan or skillet over medium-high heat until a drop of water immediately sizzles when sprinkled on it. Spritz with cooking oil, and then pour three 3-inch circles of batter into the pan. When bubbles begin to appear on top of the pancake, place a lobster medallion on top and carefully turn the pancakes. Cook the second side 1 -2 minutes, until golden. Remove to a warmed platter and place in the oven to keep warm. Repeat the process with the remaining batter and medallions to make 9 more pancakes.

To make the sauce:

Combine all ingredients except the heavy cream in a large heavy-bottomed saucepan. Bring to a simmer and let cook until it is reduced by two-thirds, about 12 - 15 minutes. Stir in the cream. Simmer 15 minutes and strain.

To prepare the garnishes:

Using a spiral slicer, mandolin, or V-slicer, slice or shred the peeled sweet potatoes into small strips. Pat dry. Heat the oil in a large saucepan until it ripples. Plunge one fourth of the potato strips into the hot oil; when they float to the surface, remove with a slotted spoon and drain on paper towels. Repeat with the remaining strips.

Cut the onion in half, and then slice into rings. In a shallow skillet over medium-high heat, melt the butter and sauté the onions until they are browned. Remove from heat and drain on paper towels, then place in a small bowl and toss with balsamic vinegar. Let stand.

To serve:

Sprinkle lobster roe around the outer edges of the plates. Arrange stingy thyme on the serving plates. Spoon the sauce onto the center of the plates over the stingy thyme. Garnish the sauce with diced tomato. Place three pancakes in a circle, slightly overlapping each other. Garnish the pancakes with warm grilled onions, then top with fried sweet potato garnish. Add a thyme leaf to complete.