The Lobster
1602 Ocean Ave.
Santa Monica, Ca 90401
(310) 458-9294

Lobster Salad and Sweet Corn Pancakes
Chef Allyson Thurber of The Lobster – Santa Monica, CA
Adapted by StarChefs

Chef Thurber makes use of summer’s sweetest gift, white corn, by incorporating the niblets into savory pancakes that serve as a base for her rich lobster salad.

Yield: 4-6 Servings

    Lobster salad:
  • 1 pound freshly cooked lobster meat, cut into 1/2–inch chunks
  • 4 ounces mayonnaise
  • ¼ cup diced celery
  • ¼ cup scallions, thinly sliced (green part only)
  • ¼ cup diced tomato, peeled and seeded
  • 1 Tablespoon lemon juice
  • Salt and freshly ground black pepper
    Corn pancakes:
  • 2 cups Bisquick *
  • 2 large eggs
  • 1 ½ cups whole milk
  • 1 cup fresh corn kernels
  • 3 Tablespoons diced red bell pepper
  • 4 Tablespoons scallions, thinly sliced (green part only)
  • Salt and freshly ground black pepper
* As a substitution for 2 cups Bisquick, mix 1 3/4 cups all-purpose flour, 2 1/2 teaspoons baking powder and 3/4 teaspoons salt in food processor. Cut in 1/3 cup shortening until mixture looks like fine crumbs.

For lobster salad:
Combine all ingredients in a large bowl. Adjust seasonings to taste. Cover and chill until service.

For pancakes:
Place Bisquick in a large bowl. In a separate bowl whisk eggs and milk together until combined. Pour liquid into Bisquick and combine. Add vegetables and season with salt and pepper to taste.

Preheat griddle or flat-bottomed sauté pan. Spray lightly with vegetable oil. Using a Tablespoons measure, drop pancakes onto griddle. Flip pancakes with a flexible spatula when browned on one side and brown the other sides. Repeat with remaining batter. (Keep pancakes warm on a sheet pan in a low-temperature oven.)

To serve:
Place 3 warm pancakes on each plate and top with chilled lobster salad.

Wine Pairing:
A rich California Chardonnay like the Ramey 2001 Russian River Valley

Published: July 2004