A perfect addition to brunch. Sweet fresh lobster tossed in a garlic butter, served on an egg-y fluffy pancake base and topped with a delicious spring herb whipped cream!
Preheat oven to 425F. In a large 12" cast iron or oven safe frying pan, add 4 tbsp of cold butter. Once oven is at temperature, place the frying pan in the middle of the oven for 6 minutes.
While the pan is heating, add the milk, eggs, flour, sugar, salt, and zest into a blender, in that order, and blend on high for 30 seconds. Scrape down the sides of the bowl and blend for another 10 to 30 seconds, until well blended and no clumps of flour remain.
Remove pan from oven, pour in the batter, and immediately return to the oven. Set the timer for 18 minutes, and do not open the oven door to have a peak, this could deflate your pancake.
While the pancake is cooking, beat the cream until stiff peaks form, then fold in your dill and a bit of salt and pepper, to taste. Refrigerate to keep cream cold. In a separate small pot, add 3 tbsp of butter and 1 smashed garlic clove, and heat over med-low to infuse the butter. Remove the garlic clove and drizzle the garlic infused butter over the cooked lobster meat, then set aside.
When the timer goes off, check your pancake to see if it is done. It should be browned and puffed up on the edges and in the middle, leave for a few more minutes if not at that stage yet. Remove from oven when cooked, and top with the garlic butter lobster, whipped dill cream and some chopped chives or dill. Serve immediately with some lemon wedges on the side.