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