Lobster Cakes
(Serves 4)
1/2 jalapeno chili or 1 green chili (seeded if you don't want the heat)
1/2 cup minced red bell pepper
1/2 cup minced onion
Salt and freshly ground white pepper
2 egg yolks
1 tbsp hot sauce (Tabasco)
2 tbsp lime juice
5 tbsp mayonnaise
2 tbsp Dijon mustard
1 tbsp minced chives (I sometimes replace these with the white part of a spring onion)
1/2 tbsp minced flat leaf parsley
2 tsp coriander leaves
a pinch of cayenne pepper
1/2 pound fresh cooked lobster meat (cut into 1/2 inch pieces)
1/2 cup soft fresh breadcrumbs
1 1/4 cups panko (Japanese white bread crumbs)
1 tbsp unsalted butter
Heat a tbsp of oil in a saute pan and add the jalapeno, red bell pepper and onion. Season with salt and pepper and saute over low heat until the vegetables are soft and not brown. Remove the vegetables to a bowl and set aside to cool.
In a large bowl, combine egg yolks, hot sauce and lime juice. Blend in the mayonnaise, mustard, the herbs, and the cayenne pepper. Now the soft bread crumbs, 1/4 cup of the panko, the shellfish meat, and the reserved sauteed vegetables.
Now spread the remaining panko on a deep plate or a pan and shape the cakes (you can use your hands or shape them in a circular mould or in tuna cans with the tops removed). Place the cakes on the panko and then sprinkle more panko on top to coat. Refrigerate for 30 minutes and then saute over medium heat till golden brown.
To make the salad, segment an orange or ruby grapefruit, mix with rocket leaves or thinly sliced fennel and some fresh mint leaves. Dress with balsamic vinegar, some of the fruits' juices and olive oil.
(Serves 4)
1/2 jalapeno chili or 1 green chili (seeded if you don't want the heat)
1/2 cup minced red bell pepper
1/2 cup minced onion
Salt and freshly ground white pepper
2 egg yolks
1 tbsp hot sauce (Tabasco)
2 tbsp lime juice
5 tbsp mayonnaise
2 tbsp Dijon mustard
1 tbsp minced chives (I sometimes replace these with the white part of a spring onion)
1/2 tbsp minced flat leaf parsley
2 tsp coriander leaves
a pinch of cayenne pepper
1/2 pound fresh cooked lobster meat (cut into 1/2 inch pieces)
1/2 cup soft fresh breadcrumbs
1 1/4 cups panko (Japanese white bread crumbs)
1 tbsp unsalted butter
Heat a tbsp of oil in a saute pan and add the jalapeno, red bell pepper and onion. Season with salt and pepper and saute over low heat until the vegetables are soft and not brown. Remove the vegetables to a bowl and set aside to cool.
In a large bowl, combine egg yolks, hot sauce and lime juice. Blend in the mayonnaise, mustard, the herbs, and the cayenne pepper. Now the soft bread crumbs, 1/4 cup of the panko, the shellfish meat, and the reserved sauteed vegetables.
Now spread the remaining panko on a deep plate or a pan and shape the cakes (you can use your hands or shape them in a circular mould or in tuna cans with the tops removed). Place the cakes on the panko and then sprinkle more panko on top to coat. Refrigerate for 30 minutes and then saute over medium heat till golden brown.
To make the salad, segment an orange or ruby grapefruit, mix with rocket leaves or thinly sliced fennel and some fresh mint leaves. Dress with balsamic vinegar, some of the fruits' juices and olive oil.
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