Recipe
Ingredients
DICED 1¼ LB.
1 EA.
MINCED FINE 1 TBSP.
MINCED ¼ CUP
MINCED ¼ CUP
1/8 TSP.
½ TSP.
GROUND FINE ½ CUP
FOR BREADING 1½ CUPS
AS NEEDED
¼ CUP
1 TBSP.
FOR COOKING
AS NEEDED
AS NEEDED
AS NEEDED
Directions
Step 1: To make the lobster cakes:
In a large mixing bowl, combine the eggs, coconut milk, and fresh ginger and whisk to combine.
Step 2:
Add the scallions and cilantro, the chili sauce, cayenne, kosher salt, and cracker meal to the bowl and stir.
Step 3:
Incorporate all the ingredients. Add chopped lobster meat and mix until well combined.
Step 4:
Using a ¼ cup measure, or your hands, form 2-inch discs out of the lobster cake mixture and dip each into the cracker crumbs.
Step 5:
Make sure they are lightly coated all around, and set aside on a cookie sheet that fits into the refrigerator. Continue with the remaining crab cake mixture. Chill for 30 minutes.
Step 6: To cook the lobster cakes:
Heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan with a thin film. Add the cakes one at a time, making sure not to crowd them in the pan. Cook on the first side for about 4 minutes, then flip each cake to the other side, and cook for another 4 to 5 minutes. You are trying to get a nice brown crust while heating the crab cake through.
Step 7:
Serve with the tarragon aioli and the side salad.
Maine lobster
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