Ingredients
- 1 lb (454 g) Raw Lobster Knuckle Meat, roughly chopped
- 1 cup (250 ml) Panko Crumbs
- 2 whole Eggs, beaten
- ½ cup (125 ml) Flour
- 2 Large Potatoes, peeled,
- boiled and mashed
- 3 tbsp (45 ml) Olive Oil
- 2 tbsp (30 ml) Fresh Chives, chopped
- 1 Shallot, minced
- 1 Red Pepper,
- roasted and minced
- 2 cloves Garlic, minced
- 1 tbsp (15 ml) Cajun Seasoning
- ½ tsp (2.5 ml) Cayenne Pepper
- to taste Worcestershire Sauce
- to taste Cayenne Pepper
- to taste Salt
- to taste Black Pepper
Method
- Sauté shallots and garlic over medium heat with 1 tbsp olive oil until translucent.
- In a medium bowl combine lobster knuckles, mashed potatoes, roasted red pepper, sautéed shallots and garlic.
- Season with cayenne pepper, Cajun seasoning, Worcestershire sauce, chives and black pepper.
- Form into 2-inch disks and dredge in flour. Dip into egg wash then coat in panko; chill or freeze.
- Heat a sauté pan, add olive oil and fry cakes until golden on both sides approximately 2 minutes per side.
- Place in preheated oven and continue cooking until cooked through, 6-8 minutes.
Method for Serving
- Place 2 lobster cakes onto a plate with 1-2 tablespoons Roasted Red Pepper and Cilantro Dipping Sauce.
- Serve with dressed greens.
Roasted Red Pepper and Cilantro Dipping sauce
Ingredients
- 1 cup (250ml) Mayonnaise
- 3 tbsp (45 ml) Roasted Red Pepper Puree
- 1 tbsp (15 ml) Plain Yogurt
- 2 cloves Garlic, roasted
- 1 tsp (5 ml) Fresh Cilantro, chopped
- to taste Lime Zest
- to taste Salt
- to taste Black Pepper
Method
- Roast red peppers and garlic, puree and allow to cool.
- Mix mayonnaise and yogurt, fold in red pepper puree, cilantro, lime juice, salt and pepper.
- Serve chilled.
