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Lobster Corn And Sweet Red Pepper Cakes

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Ron Boucher of the Chez Boucher Cooking School in Hampton New Hampshire makes lobster, corn and sweet red pepper cakes.
Ingredients
  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)
  Eggs 4 Large
  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
  Salt 1⁄2 Teaspoon
  Ground white pepper 1 Pinch
Directions

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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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Fried
Ingredient: 
Lobster, Seafood
Restriction: 
High Protein, Low Sugar
Servings: 
8
If you are planning to host a party or get-together and looking for some unique appetizers, then this video is just perfect for you. See this fantastic video that shares a wonderful recipe for lobster, corn and sweet red pepper cakes. Serve this incredible dish to your guests and surely they would ask for more!

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