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