FISH AND LOBSTER CAKES
"When I ran Barefoot Contessa, my specialty-food store in East Hampton, NY, we sold thousands and thousands of crab cakes every summer. They were not only delicious, but they were also perfect for entertaining because you could simply reheat them before dinner and serve them with our creamy, vinegary remoulade. I still make them at home: I cook them early in the day so I can be out of the kitchen by the time my guests arrive. Recently, I revisited my old recipe and decided to update it with lobster, flaky codfish, lemon zest and crunchy panko crumbs. I was glad I did! The fish cakes turned out to be a wonderful twist on traditional crab cakes. To make them ahead, I prepare the Fish and Lobster Cakes, place them on a sheet pan, wrap them well and refrigerate for a few hours. Before we eat, I just put them in a 350 degrees F oven for 15 minutes. Everyone thinks I whipped up dinner right before they arrived!" says Ina.
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 55m
Yield 14 cakes
Number Of Ingredients 20
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 ROLL CAKE
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine 1 cup each chopped strawberries and mini marshmallows, 1/3 cup coconut and 1/2 cup each plain Greek yogurt and whipped cream in a large bowl with a rubber spatula.
- Using kitchen shears, cut 2 pieces green licorice on the diagonal into small pieces. Fold into the strawberry mixture; cover and refrigerate.
- Preheat the broiler. Using a serrated knife, shave the edge off both long sides of the pound cake. Make 2 lengthwise cuts, about an inch deep, in the top of the cake, 1 inch in from each edge.
- Carefully pry out the middle strip. Place the rest of the cake on a baking sheet and broil, turning, until toasted on all sides. Fill the opening in the cake with the strawberry mixture, mounding it on top; serve with gummy lemon slices.
LOBSTER ROLL
Steps:
- Cut the lobster meat in a large dice and add it to the warm Beurre Blanc. Gently swirl the pan to cover the lobster meat with the sauce. Add the chives.
- Spread the softened butter on both sides of each roll and toast in a saute pan over medium-low heat. Slice each roll through the center without cutting all the way through, and fill each roll with lobster meat. Spoon a tablespoon or 2 of Beurre Blanc over the lobster meat and garnish with celery leaves. Serve warm.
- Place the vinegar, shallots, bay leaf and crushed peppercorns in a saute pan and simmer until reduced to 1 to 2 tablespoons liquid. Add the cream and slowly add the cold butter, cube by cube, whisking constantly as each cube melts. Add the salt and lemon juice. Strain and press the Beurre Blanc through a fine sieve into another saute pan and add the celery.
LOBSTER ROLLS
Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this New England street-food staple
Provided by Good Food team
Categories Buffet, Lunch
Time 35m
Number Of Ingredients 10
Steps:
- Crack the lobster, remove all the meat, cut it into large chunks and set aside. (Lobster shells can be kept to make a delicious soup.)
- Mix the mayonnaise with the lemon juice, celery, cayenne and a small pinch of salt, then fold the lobster through to combine. Taste and adjust the seasoning. If eating straight away, leave at room temperature - or chill for up to 1 day in advance.
- To serve, split the rolls and lightly butter on all sides, including the outside. Heat a griddle pan and griddle the rolls in batches on all sides. Divide the lobster mix between the rolls, scatter with chives (if using) and serve on a platter with napkins, a bowl of crisps and some gherkins.
Nutrition Facts : Calories 311 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium
ULTIMATE LOBSTER ROLLS
Pack brioche buns with lobster, mayo and celery and serve with salty crisps for a real treat that's a classic dish on the north-eastern coast of the US
Provided by Esther Clark
Categories Lunch
Time 40m
Number Of Ingredients 9
Steps:
- Crack the lobsters open using the back of a chef's knife or a lobster cracker. Do this carefully so the shells don't break into a lot of small pieces. Or, ask your fishmonger to remove the shells. Pull out the lobster meat and discard the shells. Roughly chop the meat into 2cm pieces, then put in a bowl, cover and chill until needed.
- Mix the mayonnaise, lemon juice, celery, most of the chives and cayenne together in a small bowl. Taste for seasoning, adding more lemon juice if needed. Toss the lobster with the dressing.
- Slice a thin piece off the sides of each bun, then split them open, being careful not to cut all the way through. Melt the butter in a frying pan and fry the buns for 1-2 mins on the cut sides until golden and toasted. Pile the lobster filling into rolls, then sprinkle with another pinch of cayenne and the reserved chives. Eat alongside some ready salted crisps, if you like.
Nutrition Facts : Calories 416 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
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