Skillet Seared Haddock with Lobster and Sweet Corn Crepe

Lobster Broth



2 chicken (1 pound) lobsters
2 tablespoons canola oil
1 clove garlic, sliced
1 medium onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 bay leaf
1 vine-ripe tomato, diced
1 cup canned, chopped tomatoes in juice
2 sprigs fresh thyme
1/2 cup dry white wine
2 cups chicken or vegetable stock
1 cup water


Steam the lobsters for 5 minutes. Shuck the meat from the claws, knuckles, and tail. Cut the tail and knuckle meat in large 3⁄4 inch dice and reserve with claws. Remove and discard the head-sac from the 2 carcasses and chop them into small (1 inch pieces). Heat a 3 or 4 quart pot on a medium-high heat and add the olive oil, garlic, onions, carrot, celery and bay leaf. Cook for about 12 minutes until the vegetables begin to lightly brown (caramelize). Add the chopped lobster bodies, tomatoes, thyme, wine, chicken stock and water. Bring to a boil then reduce heat to a steady simmer. Partially cover the pot. Simmer about 45 minutes. Strain through fine mesh sieve and reserve.


Lobster and Sweet Corn Filling



1 tablespoon unsalted butter
1 tablespoon shallots
2 ears sweet corn
1 sprig thyme
¼ cup heavy cream
¼ cup goat cheese, room temperature
Salt and pepper to taste
Meat from 2 chicken (1 pound) lobsters, diced (see above); claws reserved for garnish


Heat a small sauce pan over medium-high heat. Add the butter, shallot, corn, and thyme. Cook for about 2 minutes until shallot and corn begin to slightly soften. Add the heavy cream and the lobster meat. Reduce by half over the next 5-6 minutes. Remove from heat. Fold in the goat cheese. Season and reserve.





1 1/4 cup milk
3 eggs
Pinch of sugar
1 teaspoon kosher salt
4 ounces all-purpose flour
2 ounces, unsalted butter, melted
1 tablespoon chives, chopped


Combine milk, eggs, sugar and salt. Beat lightly. Add flour and mix only until incorporated. Fold butter into the batter. Strain through fine sieve. Add scallions and allow batter to set 10 minutes. Over moderate heat add 3⁄4 - 1 ounce of batter to the center of a 8 inch nonstick pan and swirl until the batter reaches the edges. Allow crepe to lightly brown, about 1 minute. Turn and cook second side for additional 30 seconds. Remove to warm plate and reserve.


Skillet Seared Haddock



4 3-ounce fillets of haddock, skinned
1 cup buttermilk
1 cup all-purpose flour, well seasoned with salt and pepper
Canola oil


Gently dip the skin side of the haddock into the buttermilk, then flour. Be sure to only coat the skin. Add 2 tablespoons of canola oil to a large non-stick skillet over medium heat. Place the haddock skin side down into the pan and press lightly to ensure an even sear. Slightly lower heat and cook slow and steady. Note: the fish will never be turned over. The bottom will form a nice crust and the top will steam. The total cooking time is about 11 minutes.

To serve: Place the crepe on the plate. Use a spoon to mound the filling into the crepe. Fold the sides of the crepe almost up to the top of the filling. Do this all around the crepe giving it a “tart like” appearance. Swirl a small amount of butter into the lobster broth. Spoon the sauce around the crepe. Place the haddock on the crepe. Serve.


Recipe adapted from Chef Brian Flagg, Massachusetts Chef, 2008 Great American Seafood Cook-off