“Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.”
(Canada)
Prep time
30 mins
Cooking Time
45 mins
Serves
8
Ingredients
Green Onion Pancake
- 3 1/3 cups white flour
- 4 tsp baking powder
- 2 tsp of salt
- 3 eggs
- 2 ½ cups milk
- 1/4 cup sour cream
- 1/3 cup buttermilk
- 1 bunch of chopped green onions
Lobster Dip
- 1 1⁄2 cups MSC certified lobster meat, cooked, cut into small pieces
- 1⁄2 small onion, chopped
- 5 garlic cloves, chopped
- 1 tbsp olive oil
- 6 ounces cream cheese, softened
- 2 tbsp sour cream
- 4 tbsp half-and-half cream
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tbsp mayonnaise
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 cup mozzarella cheese, shredded
- Salt & pepper to taste
Method
Green onion pancakes:
- Mix all the dry ingredients together in a bowl with a whisk
- Add the eggs, milk, sour cream, buttermilk and green onions, continue to mix until well incorporated. Let rest for 30 minutes.
- Heat a non-stick pan over medium heat, add a little oil of your choice, and then pour small circles of the pancake batter into the pan. Cook until bubbles appear and then flip over and continue to cook until crisp and golden.
Lobster dip:
- Preheat oven to 350 degrees F.
- In a large frying pan on medium heat, sweat the onions and garlic in oil until they are translucent.
- Add the rest of the ingredients to the pan and stir until well combined.
- Pour into an oven-proof baking dish, cover with foil.
- Bake 30 minutes. Remove the foil and bake another 10-15 minute until bubbly.
- Serve immediately with pancakes.
Chef Charlotte Langley
Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, North America's most trusted tinned fish company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.
