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.
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.
LOBSTER SAUCE
Provided by Food Network
Time 2h25m
Yield 2 cups sauce
Number Of Ingredients 16
Steps:
- In a hot pan, cook the lobster shells and peppercorns in olive oil until well browned. Add the onion, carrot, and celery and cook until lightly caramelized.
- Add the tomato paste and cook a few more minutes, being careful not to add any more color to the tomato paste. Deglaze with brandy and reduce by 1/2.
- Add paprika, cayenne, roux, star anise, lobster stock, bouquet garni, and fennel, and whisk to incorporate the roux. Simmer covered for 1 hour.
- Strain the sauce, discarding the vegetables. Place lobster shells in a food processor and grind. Return ground shells to the sauce and cook until reduced to sauce consistency. Finish with cold butter whisked into sauce. When butter is incorporated, strain sauce again.
- Serve with roasted fish of your choice.
SUE'S LOBSTER CAKES
Nothing could be better than Lobster Cakes for us lobster lovers. Great served as an appetizer, or as part of your dinner menu. Tasty and DELISH!
Provided by Lindas Busy Kitchen
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 369.6, Fat 31.3, SaturatedFat 5.9, Cholesterol 126.9, Sodium 576.6, Carbohydrate 16.2, Fiber 0.8, Sugar 1.7, Protein 6.4
SPICY LOBSTER CAKES WITH MANGO AND AVOCADO SALSA
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.
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
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.
MAINE LOBSTER CAKES
Any kind of fish cakes speak of New England, and little cakes of lobster make you think of the Maine coast. These are very tasty. You can even put them between a hamburg roll and make a "lobtah" burger.
Provided by Mimi in Maine
Categories Lobster
Time 40m
Yield 4-6 cakes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 353.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 331.6, Sodium 1595.8, Carbohydrate 10.6, Fiber 0.3, Sugar 1.3, Protein 56.1
HOME MADE SOUSE
Home made souse from scratch. Dad's variation of an old family favorite. Spiced just right.
Provided by JEANIE BEAN
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 14h30m
Yield 16
Number Of Ingredients 18
Steps:
- Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
- Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
- Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
- Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
- Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
- When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 12.7 g, Cholesterol 221.1 mg, Fat 40.9 g, Fiber 1.5 g, Protein 41.9 g, SaturatedFat 17 g, Sodium 1337.4 mg, Sugar 1.5 g
LOBSTER CAKES
My family and friends loves it and I make them for Labor's Day, Memorial Day and July 4th parties and we have low country boil and I fix lobster and crab cakes. It is so delicious and tasty.
Provided by Lisa Johnson
Categories Breads
Time 35m
Number Of Ingredients 9
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!
LOBSTER CAKES
Make and share this Lobster Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Lobster
Time 38m
Yield 14 cakes
Number Of Ingredients 13
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.
Nutrition Facts : Calories 186.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 174.9, Sodium 604.6, Carbohydrate 10.9, Fiber 1, Sugar 1.8, Protein 20.9
More about "sues lobster cakes recipes"
BEST LOBSTER CAKES RECIPE - HOW TO MAKE LOBSTER …
From food52.com
Cuisine AmericanCategory AppetizerServings 10
LOBSTER TAIL CAKES RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 12Difficulty Intermediate
LOBSTER CAKES - NIKOLE'S KITCHEN
From nikoleskitchen.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE …
From onceuponachef.com
10 BEST LOBSTER CAKES RECIPES | YUMMLY
From yummly.com
HOW TO PREPARE OUR LOBSTER CAKES – LUKE'S LOBSTER
From lukeslobster.com
CRAB AND MAINE LOBSTER CAKES - MAINE LOBSTER RECIPE
From lobsterfrommaine.com
DONNA’S LOBSTER CAKES - MAINE LOBSTER RECIPE
From lobsterfrommaine.com
DESSERTS AT RED LOBSTER | RED LOBSTER SEAFOOD RESTAURANTS
From redlobster.com
LOBSTER CAKES WITH TARTAR SAUCE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
LE CAKE BOUTIQUE | WOODBRIDGE VA - FACEBOOK
From facebook.com
NOTHING BUNDT CAKES | WOODBRIDGE VA - FACEBOOK
From facebook.com
SUE'S LOBSTER CAKES RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
You'll also love