3 tablespoons cold butter, plus 2 tablespoons melted
2 lobster tails, shelled and diced into ½ inch pieces
2 teaspoons Creole seasoning
1 cup all-purpose flour
3 tablespoons baking powder
Pinch of Kosher salt
1 cup water
1 large egg beaten
2 teaspoons vanilla extract
Canola oil for cooking
4 slices thick cut bacon
¾ cup maple syrup
Instructions
Preparation:
1. In a 10-inch sauté pan set over medium heat, add the butter. Once the butter is hot, add
the lobster tails and the Creole seasoning. Cook until the lobster is just cooked through,
about 2½ minutes. Remove the lobster from the pan and set aside.
2. In a medium sized mixing bowl, combine the flour, baking powder and salt. Whisk to
combine. In a separate bowl, combine the water, beaten egg, the melted butter and the
vanilla extract. Whisk to combine then add the wet ingredients to the flour mixture. Use
a spatula to mix the batter being sure not to overmix. Allow the batter to rest for at least
30 minutes and up to two hours.
3. Set the 10-inch sauté pan over medium heat and add enough canola oil to cover the pan.
Pour about 1/3 cup of the batter into the pan and allow to cook until small bubbles appear
around the edges and center of the pancake. Place about 2 tablespoons of the cooked
lobster to the pancake and turn over. Continue to cook until the pancake is cooked
through, about 2 minutes more. Repeat with the remaining batter and lobster tails.
4. In a separate sauté pan, set over medium heat, add the bacon and render, slowly, stirring
often until the bacon is crispy, about 10 minutes. Add the maple syrup and cook until the
syrup is heated, about 2 minutes. Pour the syrup over the pancakes to serve.
