Lobster Pancakes with Pea Puree
I love having leftovers. Which is fortuitous, seeing as I have at least as many recipes I'm keen to try or re-visit as I'll have dinners right into my septuagenarian years. Read: Loads of leftovers. Certain recipes simply don't work when scaled down. Or, even better, improve with keeping. Or, best of all, are so versatile their reincarnation need bear little or even no resemblance to the original intended purpose.
Like crepe batter - an overnight rest ensures a crepe that's soft and tender as the gluten has had a chance to relax. Also, what better blank canvas from which to make up dinner? I had some plain crepe batter lying around in the fridge. So. Loosely based on a recipe in Thomas Keller's The French Laundry Cookbook, I added some finely chopped chives to the batter to make chive crepes. The filling is a luxurious mixture of diced lobster and mascarpone. In lieu of the recipe's carrot-ginger emulsion, I made a pea puree enriched with d'Isigny creme fraiche and highly reduced lobster stock.