Potato Crusted Lobster Cakes Recipes

Steps:

• Boil potatoes until they are fork tender, strain and mash them. They can be a little bit chunky, as it will add a different texture.
• Place mashed potatoes in a mixing bowl, fold in sour cream, lobster, dill, lemon zest and green onion and season to taste. Form into 4oz patties.
• Make an egg wash (which is eggs and Milk), coat each patty in flour and shake off excess, dip in egg wash and then coat in breadcrumbs.
• Allow to sit in freezer for 10 minutes, then repeat breading process immediately fry in a deep fat fryer until golden brown.
• Freeze any remaining patties for use later.

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.

Steps:

• Place the potatoes in very salty water and bring to a boil. Cook until soft and tender, 25 to 30 minutes.
• While the potatoes are cooking, start the stew. In a pot over medium-high heat, add the olive oil, carrots, corn and onions and saute until the vegetables begin to sweat, 5 to 7 minutes. Add the crushed tomatoes, stock, tomato paste and garlic. Turn down the heat and simmer until the vegetables are cooked, about 15 minutes. Season with salt and pepper and fold in the lobster and cilantro. Remove from the heat, cover and set aside. Strain the potatoes and mash. Mix in the sour cream, roasted red pepper, dill, parsley and tarragon. Season with salt and pepper. Chill in the refrigerator at least 30 minutes.
• To form the cakes, grab a ball of the cooled potato mixture and pat into a 1-inch thick disc, about 3 inches in diameter. In a nonstick saute pan, heat the olive oil over medium-high heat. Fry the cakes until crispy and golden brown, about 3 minutes per side. Heat up the stew and serve with a potato cake on the side.

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.

Steps:

• Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
• In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
• Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.
• Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped. Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine.