Behind the Recipes

Lobster Pancakes with Wild Mushrooms, Red Chili, Scallions & Coconut Milk by Chef Cliff Ostrowski

PREPARATION:

Pancake Filling:
1. Sauté mushrooms in vegetable oil for 3-4 minutes.
2. Add steamed chopped lobster meat, scallions and jalapeño and cook for 2-3 minutes.
3. Season with salt and pepper, let stand.

Ginger Scallion Pancakes:
1. Using a mixer, combine all ingredients except scallion and blend well.
2. Stir in the scallions and refrigerate for 1 hour.
3. Grease an omelet pan and place over medium heat.
4. Pour 2 oz. of the batter in the center of the pan (making sure it is evenly distributed) and cook for about 30 seconds on each side.
5. Repeat with remaining batter, transferring cooked pancakes to a cool plate.

Red Chili Coconut Milk Sauce:
1. Sauté garlic, ginger, shallots, red pepper flakes and cilantro in soy bean oil for 15 minutes. Add in lobster shells and crush.
2. Add the white wine and reduce by half.
3. Add the tomato paste, cream of coconut, coconut flakes and heavy cream. Simmer over a low flame for 30 minutes, being careful not to burn the sauce.
4. Strain through a chinois and immediately chill in an ice bath.

Assembly:
1. Preheat the oven to 375 degrees F.
2. Place 3 oz. of the lobster and mushroom filling in the center of each pancake, then fold the corners until it forms a square.
3. Place pancakes on a lightly greased baking sheet and bake for 5-8 minutes.
4. Transfer pancakes to a serving dish and finish by topping them with the chili coconut sauce.

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