Blue Corn Pancakes:
1 1/2 cups blue cornmeal
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
2 tablespoons honey
3 large egg, lightly beaten
2 cups milk
3 tablespoons unsalted butter, melted


In a mixing bowl, combine the dry ingredients. In a separate bowl, combine the honey, eggs, milk and melted butter. Add the egg mixture to the dry ingredients and mix well. Heat a griddle over high heat, brush with oil and add 1/4 cup batter for each pancake. Fry for about 1 minute, or until dry around the edges, turn, and fry for about 30 seconds until cooked through.



2 live lobsters, 1 1/2 pounds each 2 tablespoons olive oil Salt and freshly ground pepper


Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the head and the body. Pull or cut off the claws. Pull or cut off the tails and cut in half lengthwise. Discard the bodies. Heat the olive oil in a large ovenproof sauté pan over medium-high heat until smoking. Season the lobster pieces to taste with salt and pepper and sear 3 minutes. Pour off excess oil. Place the pan in the oven and roast until the lobster is cooked through, 15 minutes. Reseason if necessary.


Assemble: Place 1 pancake on 4 large plates and top with a layer of warm lobster and corn relish, repeat for 3 layers and drizzle with the red curry sauce.


Yield: 4 servings