Lobster recipes from the chef’s symposium

- Posted on Oct 26, 2011 - 03:13 PM


6 ears fresh corn; cut kernels off and scrape for natural milk; reserve

3 eggs

2 oz. milk

1 oz. all-purpose flour

1 lobster tail, blanched, shelled and cut into 12 medallions

Salt and pepper to taste

1 bunch chervil *pluches, chopped

½ oz. olive oil for frying

Mix eggs and milk together. Add corn, flour, salt, pepper and chervil. Make 3-inch pancakes in skillet with corn mixture. Place a medallion in the center of each. Cook until nicely browned; flip and cook on other side.

*Pluches—small leaves