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1
In a medium saucepan over medium heat, melt the butter and sweat the ginger, garlic, curry paste and onion for 3 minutes.
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2
Raise the heat to high, add the wine and stock and reduce until 1/4 cup of liquid remains.
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3
Reduce the heat to medium, add the cream and simmer for 15 minutes.
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4
Combine the sauce and the roasted pepper in a blender and process until smooth.
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5
Strain through a fine strainer into a bowl, add the sugar and salt and pepper to taste.
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6
In a mixing bowl, combine the dry ingredients.
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7
In a separate bowl, combine the honey, eggs, milk and melted butter.
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8
Add the egg mixture to the dry ingredients and mix well.
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9
Heat a griddle over high heat, brush with oil and add 1/4 cup batter for each pancake.
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10
Fry for about 1 minute, or until dry around the edges, turn, and fry for about 30 seconds until cooked through.
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11
Lobster: 2 live lobsters, 1 1/2 pounds each 2 tablespoons olive oil Salt and freshly ground pepper
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12
Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body.
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13
Pull or cut off the claws.
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14
Pull or cut off the tails and cut in half lengthwise.
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15
Discard the bodies.
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16
Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking.
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17
Season the lobster pieces to taste with salt and pepper and sear 3 minutes.
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18
Pour off excess oil.
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19
Place the pan in the oven and roast until the lobster is cooked through, 15 minutes.
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20
Reseason if necessary.
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21
Assemble: Place 1 pancake on 4 large plates and top with a layer of warm lobster and relish, repeat for 3 layers and drizzle with the red curry sauce.
