Southwest Lobster Cakes with Roasted Red Pepper & Cilantro Dipping Sauce

 

 

Yield:  8 or 16 cakes

Ingredients

Quantities

 Raw Lobster Knuckle Meat, roughly chopped  1 lb (454 g)
 Panko Crumbs  1 cup (250 ml)
 Eggs, beaten  2
 Flour  ½ cup (125 ml)
 Large Potatoes, peeled, boiled and mashed  2
 Olive Oil  3 Tbsp (45 ml)
 Fresh Chives, chopped  2 Tbsp (30 ml)
 Shallot, minced  1
 Red Pepper, roasted and minced  1
 Garlic Cloves, minced  2
 Cajun Seasoning  1 Tbsp (15 ml)
 Cayenne Pepper  ½ tsp (2.5 ml)
 Worcestershire Sauce  to taste
 Cayenne Pepper  to taste
 Salt  to taste
 Black Pepper  to taste

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

Ingredients

Quantities

 Roasted Red Pepper & Cilantro Dipping Sauce  
 Mayonnaise  1 cup (250ml)
 Roasted Red Pepper Puree  3 Tbsp (45 ml)
 Plain Yogurt  1 Tbsp (15 ml)
 Garlic Cloves, roasted  2
 Fresh Cilantro, chopped  1 tsp (5 ml)
 Lime Zest  to taste
 Salt  to taste
 Black Pepper  to taste

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.

Recipe courtesy of Gourmet Chef Packers 

Southwest Lobster Cakes with Roasted Red Pepper & Cilantro Dipping Sauce