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Lobster Cakes with Creamy Roasted Red Pepper Sauce

Serves 4 as a main dish, 8 as an appetizer

Well, this is certainly extravagant and, if you are like me, will not be made very often. But these lobster cakes are so good. I created the recipe when I had leftover lobster from boiled whole lobsters, which is in the similar and related recipes. That does not happen every day. An alternative is to purchase cooked lobster meat from the fish monger. The recipe is based on my crab cakes, also in the similar and related recipes. I lightened the seasonings a bit to complement the relatively delicate flavor of lobster. Serve as a quick and easy main dish or, making smaller patties, an appetizer for a special occasion or elegant entertaining. The recipe can easily be halved or doubled.

Ingredients

   Creamy Red Pepper Sauce
  • 2 large thick-fleshed red peppers
  • 1/3 cup heavy or whipping cream
  • Salt and pepper to taste
   Lobster Cakes
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon fresh lemon juice
  • 2 large eggs, beaten
  • 2 tablespoons mayonnaise
  • 1 pound cooked lobster meat, coarsely flaked
  • 1 cup fresh breadcrumbs
  • Salt and pepper to taste
  • Dry breadcrumbs or panko crumbs for dredging
  • Olive oil or butter for frying

To roast the peppers, place on a very hot grill, in a grill pan or under the broiler and cook until charred. Place the peppers in a closed plastic bag or under a towel. Let them sweat until tender and cool enough to handle. Remove the skin; it will come off very easily with your fingers. Cut them open and remove the stems, cores and seeds. Place in blender or processor and process until smooth. Add cream, salt and pepper; blend well. Taste for seasoning. Keep warm until needed. (Can be made ahead, refrigerated and gently reheated before using.)

For the lobster cakes, mix together the parsley, lemon juice, eggs and mayonnaise. Add the lobster meat and fresh crumbs. Season with salt and pepper and combine well. Divide the mixture into 8 portions; flatten into patties. Heat oil or butter, enough to generously cover the bottom, in a large fry pan over medium-high heat. Add the lobster patties, in batches if necessary, and fry until golden brown on both sides and heated through, about 4 minutes per side. Remove from pan and drain on paper towels. Place on individual serving plates, drizzle with red pepper sauce and serve immediately. Extra sauce is delicious on rice, pasta or a steamed vegetable side dish.

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