Lobster Corn and Sweet Red Pepper Cakes
|Lobster meat||1 1⁄2 Pound|
|Corn on the cob||2 , cooked and hulled|
|Red bell pepper||1⁄2 Cup (8 tbs), diced|
|Scallions||3 , chopped|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Matzoh meal||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Dry mustard||1 Teaspoon|
|Old bay seasoning||1 Teaspoon|
|Egg yolks||2 , coddled|
|Garlic||2 Clove (10 gm), peeled|
|Dijon mustard||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Linoleic safflower oil||1 Cup (16 tbs)|
|Parsley||1 Tablespoon, chopped|
|Capers||1 Tablespoon, chopped|
|Ground white pepper||1 Pinch|
Lobster, Corn & Sweet Red Pepper Cakes:
Chop and squeeze lobster meat dry. Place in a mixing bowl. Add hulled corn, diced red peppers and chopped scallions and mix well.
Prepare the dressing in a separate bowl and then add it to the lobster mixture.
Heat oil in a large skillet, using a large scoop place (4) ounces of the mixture in the hot oil and fry until golden brown. Turn over the cake to finish cooking on both sides.
Serve with fresh lemon and tartar sauce or a flavored aioli.
Lemon Caper Aioli:
Place the coddled eggs, blanched garlic, mustard and lemon juice in a blender and blend until smooth.
Slowly add the oil to emulsify. Remove to a bowl and stir in the rest of the ingredients. Season to taste. Garnish with fresh basil chiffonade.
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