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
Ingredients:
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. Method:
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
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