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Preheat oven to 375 F.
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Dice potatoes into 1/4-inch pieces. Toss with 1 tablespoon olive oil and 1 teaspoon kosher salt. Spread on a baking pan and roast in oven until tender, about 15-18 minutes. Cool in refrigerator.
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Remove lobster meat from shell and chop into 1/4-inch chunks; set aside.
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Clean and dice white part of leek only; sauté in 1 tablespoon butter until soft, about 4-6 minutes. Add leeks to cooled potatoes; mix together using a potato masher until coarsely mashed; chill. When chilled, add lobster met, tarragon, lemon zest, egg, bread crumbs, crème fraîche, red pepper and potato flour. Let mixture stand for 30 minutes before forming and cooking cakes.
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In a non-stick skillet, add the remaining olive oil and heat over medium temperature. Using 4 ounces lobster mixture for each pancake, form pancakes and fry 6-8 minutes on each side until golden brown. Drain on paper towels and serve immediately.