Lobster with Latkas


I have an unlimited passion for lobsters which I do very well with, thanks to my dear Mr Clarke of Fisher Row, Musselburgh, the best fishmonger in Britain. I also love latkas, those crispy mouth watering Jewish potato pancakes. So it seemed to me an excellent idea to combine the two.


  • 4 boiled lobsters
  • 85g/3oz butter
  • 115g/4oz shallots, sliced
  • 140g/5oz mushrooms, sliced
  • 150ml/¼ pint whisky
  • freshly ground black pepper
  • pinch of ground cloves
  • 300ml/½ pint double cream

For Latkas

  • 900g/2lb potatoes, peeled and finely grated
  • 225g/8oz onion, grated
  • 150g/6oz matzo meal, use flour if not available
  • 4 eggs
  • 2 tsp caraway seeds
  • salt and freshly ground pepper
  • oil for frying


Remove the meat from the lobsters and cut into pieces. Melt 55g/2oz butter and fry the shallots until soft, add the mushrooms and cook gently, then add the lobster and mix well. Cover and cook very gently for 3 minutes. Warm the whisky, set it alight and, when the flames have died down, pour over the lobster. Season with black pepper and cloves and add the cream. Shake over the heat until well-mixed, cover and cook over a very gentle flame for 5 minutes.

To make the latkas, wash the grated potatoes in several changes of cold water to remove excess starch. Pat dry with a towel and mix with the rest of the ingredients. Season well. Heat the oil in a large frying pan, drop tablespoons of the mixture into the hot oil. Flatten each dollop into a round small flat pancake. Fry on medium heat for 3-4 minutes on each side until the pancake is a pale golden brown and perfectly crisp. Drain on absorbent paper and serve very hot with the lobster. If you are being stylish you can stack the latkas with lobster sandwiched between and the sauce drizzled round the base of the stack.