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STERLING® CAVIAR & MAINE LOBSTER TAIL
With
SEARED SHALLOT GRIDDLECAKE & CHERVIL MASCARPONE
This recipe was developed by Chef Charles Butler in cooperation with
the Maine Lobster Promotion Council and Sterling
Caviar LLC.
Charles Butler
Waterfront Restaurant
Camden, Maine
2 servings
- 2 Tbsp. mascarpone cheese
- 2 Tbsp. cream
- 1 1/2 tsp. freshly chopped chervil
- 1 Tbsp. vegetable oil
- 3 shallots, peeled and sliced
- 1/2 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. ground white pepper
- 1/4 tsp. sugar
- 1 egg
- 1/3 cup milk
- 2 small fresh Maine lobster tails, cooked, shelled if desired, leaving tail fan intact
- Mesclun greens, garnish
- 1 1/2 ounces Sterling® Caviar
| 1. |
Mix mascarpone, cream and chervil; reserve.
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| 2. |
In skillet, heat oil. Add shallots and cook, stirring occasionally, until golden.
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| 3. |
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.
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| 4. |
Heat griddle or large skillet to medium-high; 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.
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