Lobster sauce turns potato pancakes into an elegant dish

SWEET POTATO pancakes become upscale party fare with this imaginative recipe from cookbook author Jorj Morgan.

Chunks of lobster in an herb cream sauce top the pancakes in a dish that would work well as part of a midnight party menu, Morgan writes in "At Home Entertaining: The Art of Hosting Parties With Style and Panache" (Cumberland House, 2002).

If lobster won't fit into the budget, Morgan writes, feel free to substitute cooked shrimp or sea scallops.

SWEET POTATO PANCAKES
With Lobster Herb Cream Sauce Yield: 10 servings.

3 medium sweet potatoes
2 (12- to 16-ounce) lobster tails, cooked, shells discarded
1 tablespoon unsalted butter
1 large shallot, minced (about 1 tablespoon)
1/4 cup white wine
2 cups heavy cream, divided
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
Salt
Freshly ground pepper
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
2 to 4 tablespoons olive oil
Fresh tarragon leaves

Preheat oven to 350 degrees. Roast potatoes until soft, about 30 to 45 minutes. Let cool.

Cut lobster meat into 1/2-inch-thick medallions.

Melt butter in a skillet over medium-high heat. Add shallot; cook until soft, about 5 minutes. Add wine; cook until most of the liquid disappears. Add 1 cup cream, thyme leaves and rosemary leaves. Cook, stirring, until cream thickens, about 5 to 10 minutes more. Season to taste with salt and pepper.

Reduce heat to low. Stir lobster into sauce. Keep warm.

Peel potatoes; place into the bowl of a food processor. Pulse until smooth.

Add eggs and remaining 1 cup cream. Pulse to combine.

Combine flour, baking powder, baking soda and nutmeg in a bowl. Stir in potato mixture until smooth.

Heat 2 tablespoons olive oil in a skillet over medium-high heat.

Using a ladle, pour batter into the pan, creating several pancakes 3 inches in diameter. Cook for 2 to 3 minutes or until golden. Turn and cook for 2 minutes more.

Transfer pancakes to paper toweling. Continue with remaining batter, using additional oil as needed.

Place 1 to 2 pancakes onto a plate. Top with a ladleful of lobster sauce. Garnish with fresh tarragon leaves.

PER SERVING: 377 calories; 25g fat (60 percent calories from fat); 13.5g saturated fat; 163mg cholesterol; 18g protein; 20g carbohydrate; 5g sugar; 1.5g fiber; 469mg sodium; 115mg calcium; 424mg potassium.