Lobster Cakes recipe

Here’s a recipe to go along with today’s Lobster Tails story:

Lobster Cakes with Sweet and Spicy Cilantro Mayo
• 3 lobster tails
• 1 large egg
• 1/4 cup low-fat mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon Dijon
• 2 tablespoons green onions, finely chopped
• 2 tablespoons celery leaves, chopped
• 1/2 teaspoon Old Bay seasoning
• Sea salt and freshly ground black pepper to taste
• 1/2 to 3/4 cup panko breadcrumbs
• 1 tablespoon canola oil
• Mixed greens with favorite vinaigrette
For cilantro mayo:
• 3 tablespoons low-fat mayonnaise
• 1 to 2 tablespoons cilantro, chopped
• 1 tablespoon Asian-style sweet chili sauce
• Mixed greens with favorite vinaigrette
In a steamer basket set over boiling water, place the lobster tails. Cover and cook the lobster tails for 8 minutes or until shells are bright red and meat is opaque. When cool enough to handle, cut shells open using scissors and remove the meat. Coarsely chop the meat.
In a medium bowl, mix together the egg, mayonnaise, lemon juice, Dijon, green onions, celery leaves, Old Bay seasoning, salt and pepper. Fold in the chopped lobster meat and panko breadcrumbs. Mix gently trying not to break up the lobster pieces. Shape into four patties about 1/2-inch thick. Place on a plate and chill for 30 minutes.
Meanwhile, make the Cilantro Mayo: In a small bowl combine the mayonnaise, cilantro and chili sauce; set aside.
Heat the canola oil in a skillet over medium heat. When hot, add the cakes and cook about three minutes on each side or until lightly browned. Remove from the heat.
For each serving, place a bed of mixed greens on a plate. Top with two cakes for a dinner portion and top with a dollop of cilantro-mayo.
Makes four good-size cakes.

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    Kory Hansen

    Kory Hansen, a graduate of California State University, Fresno, began work at The Record in 2004 as a page designer and Graphics Editor. Kory currently lives in Brentwood with his wife and two sons, and spends entirely too much time chasing peacocks ... Read Full
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