If you like crab cakes you will love these lobster cakes- fresh lobster combined with fresh farm-picked sweet corn served atop a chopped salad. This is dish #4 of my summer "Lobster 12 Ways" challenge (#1 was lobster pad thai, #2 was lobster tacos, and #3 was lobster sliders). My technique for keeping the shape of the lobster cake is to bake them first, and then finish them off in melted butter in a skillet. This recipe makes 4-5 lobster cakes, depending on how large you make them. My lobster cakes are about 3.5 inches wide and 1.5 inches thick.
Lobster-Corn Cakes
2 1lb lobsters (or about 6 oz lobster meat)2 T finely minced red bell pepper
2 T finely minced green pepper
2 T finely minced red onion
2 T finely minced celery
1/2 ear of corn kernels, cooked
1/3 cup panko bread crumbs
1 egg
1/2 T mayo
1/2 T Old Bay Seasoning
splash of Worcestershire
salt and pepper to taste
2 T butter
1. Cut lobster into small chunks of various sizes from 1/2 inch to an inch.
2. Beat egg. Add mayo, Worcestershire, Old Bay, and S&P and mix throughly.
3. Add veggies and lobster to egg mixture and mix thoroughly.
4. Add bread crumbs and mix all thoroughly.
5. Shape into patty cakes and place on a baking sheet. Bake at 350 degrees for 15 min.
6. Melt butter in skillet. Transfer partially cooked lobster to skillet. Sear on both sides until browned and crispy on top.
7. Serve as is or atop a chopped salad.
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