Potted lobster with lemon pancakes

Method

1. For the pancakes: whisk the flour, salt, lemon zest and mustard powder into a mixing bowl.

2. Make a well in the centre of the dry ingredients and crack in the egg, then gradually whisk in the milk to make a smooth batter.

3. Heat half a tablespoon of the oil in a non-stick frying pan and pour a ladleful of the batter into the hot pan. When bubbles appear on the surface of the pancake, flip it over and cook until light golden-brown.

4. Remove each pancake from the pan and keep warm as you repeat to use up all the batter, adding more oil to the pan as required.

5. Serve the pancakes with the potted lobster, crème fraîche and lemon wedges.


Made with produce from Forman and Field - finalists of the Local Food Hero Awards 2007.