Lobster Cakes Food

LOBSTER AND CRAB CAKES

Steps:

• In a large mixing bowl combine all bread crumb mixture ingredients.
• Poach lobster in water with lemon, basil and sea salt. (Rule of thumb is 5 minutes per pound.) Remove lobster from water and chill in ice water. Remove meat and shell and dice meat. Lightly pick through crabmeat.
• Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour.
• Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall.
• To a large saute pan, add enough light olive oil to fill about 1/2 inch high. Bring to 350 degrees F and add crab cakes. Cook until golden brown on both sides.

FISH AND LOBSTER CAKES

Steps:

• Preheat the oven to 200 degrees F.
• Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork.
• Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently.
• Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce.
• Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days.

LOBSTER CAKES WITH MUSTARD JALAPENO SAUCE

Steps:

• Preheat oven to 425 degrees F. In mixing bowl, blend together all ingredients except cornmeal. Scoop out 8 cakes, shape into patties (not too thin), and coat with cornmeal. Saute lobster cakes in olive oil until brown on 1 side. Flip over and finish cooking in oven for 5 to 7 minutes. Serve with Mustard Jalapeno Sauce.
• Blend all ingredients together in a mixing bowl.

LOBSTER CAKES

Steps:

• 1. Combine lobster, crumbs, onion, and parsley in a medium-size bowl. Stir in milk, egg, Worcestershire and lemon juice; mix well. Shape into 8 patties, adding additional bread crumbs if mixture is too moist. Pan fry in butter in large skillet; cook 2 minutes on each side or until golden brown. Easy to BURN!

RED LOBSTER CRAB CAKES

Steps:

• In a large bowl combine all ingredients, except crab meat and bread crumbs.
• Using gloved hands, gently mix in crab meat, then add bread crumbs.
• Spread a thin layer of plain bread crumbs on your work surface.
• Form crab mixture into equal balls, approximately two inches in diameter.
• Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
• Refrigerate.
• In a sauté pan heat 2 tablespoons of oil.
• Gently slide in two crab cakes at a time.
• Brown on one side approximately two-to-three minutes. Turn and brown the other side.
• Turn down heat and simmer crab cakes another 5-8 minutes.

LOBSTER CAKES

Steps:

• In a large skillet over medium-high heat, melt the butter.
• Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
• Add in the bell peppers and saute another 2 minutes.
• Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
• Transfer lobster mixture to a large mixing bowl.
• Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
• Add 1 cup of bread crumbs to lobster mixture; toss to mix.
• Add more breadcrumbs if needed so that mixture barely holds it shape.
• Take 1/4 cup lobster mixture and shape cakes by hand.
• Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
• When very hot, add lobster cakes.
• Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
• Remove from skillet and drain on paper-towel lined plate.
• Serve warm with your favorite sauce--we like honey mustard sauce.

LOBSTER CAKES WITH TOMATO TARTAR SAUCE

Steps:

• Lobster cakes: In a large, deep-sided saucepan, heat the butter over a low heat until it stops foming. Add the flour gradually and cook for 2 minutes, whisking continually. Add milk 1/2 cup at a time, whisking constantly to get rid of the lumps. Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from heat and set aside.
• In a large bowl, combine the lobster, peppers, scallions, cayenne, salt, and pepper. Add 1 cup of the bread crumbs and the milk mixture, and mix well. Cool to room temperature. Shape into 1-to 11/2 inch thick and flatten slightly. The lobster cakes should be about 1/2 inch thick. Coat the cakes with more bread crumbs.
• Heat a layer of buter and oil in a saute pan over a medium heat until hot, not smoking. Cook the lobster cakes untill golden brown on both sides. Drain on paper towels and serve hot with tartar sauce.
• Tomato Tartar Sauce: In a small bowl, whisk together the mayonnaise, lemon juice, and tomato paste. Add the onions, pickles, capers, and salt and pepper, and whisk until blended.

MAINE LOBSTER CAKES

Steps:

• Cook the lobsters and take out the meat; don't forget to take out the large vein in the tail.
• Make crumbs out of the bread.
• In a bowl put all the ingredients except for the butter.
• Mix well.
• Make cakes--trying not to pat them too firm--just so they hold their shape.
• Melt the butter in a fry pan and put the cakes inches.
• Fry slowly till golden.

SUE'S LOBSTER CAKES

Steps:

• Tear bread into small pieces.
• Melt margarine.
• Pour 1/2 cup of the margarine over the bread, and toss to coat. Let stand about 20 minutes or until margarine is absorbed.
• Chop lobster into small chunks. Set aside.
• Add egg yolks, lobster, onion, Worcestershire sauce and mustard. Mix well.
• Beat egg whites until stiff, then fold into lobster mixture.
• Shape into 10 patties.
• In a large skillet, melt remaining 1/4 cup margarine. Add patties and cook gently, until golden brown on both sides.
• Serve with lemon wedges.

BLUSHING MAINE LOBSTER CAKES

Steps:

• Preheat oven to 425 degrees F.
• Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes.
• Drizzle Rosey Sauce over cakes or serve on the side.
• Combine all ingredients in a small bowl and stir until smooth.