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Asian Maine Lobster Cakes with Tarragon Aioli recipe image Asian Maine Lobster Cakes with Tarragon Aioli recipe image

Asian Maine Lobster Cakes with Tarragon Aioli

Recipe

Ingredients

Fresh Lobster Crab Meat

DICED 1¼ LB.

Eggs

1 EA.

Fresh Ginger

MINCED FINE 1 TBSP.

Scallions

MINCED ¼ CUP

Cilantro

MINCED ¼ CUP

Cayenne

1/8 TSP.

Kosher Salt

½ TSP.

Carrs Cracker Crumbs

GROUND FINE ½ CUP

Carrs Cracker Crumbs

FOR BREADING 1½ CUPS

Garden Greens

AS NEEDED

Coconut Milk

¼ CUP

Sweet Chili Sauce

1 TBSP.

Olive Oil

FOR COOKING

Tarragon Aioli

AS NEEDED

Olive Oil

AS NEEDED

Lemon Juice

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.