LOBSTER CAKES WITH RED PEPPER SAUCE

SERVES 4 AS A MAIN DISH

Well, this is certainly extravagant and, if you are like me, won't be made very often. But they are so good. I must admit that I splurged and got some very large live lobsters to steam, so large we had some meat leftover. That doesn't happen every day, and this seemed to be a good idea. It was. I added the meat from some small lobster tails that were previously purchased on sale and frozen. The recipe is based on my Crab Cake recipe, just lightened a bit in flavor for the more delicate taste of lobster meat. You could easily cut the recipe in half and serve 4 as an elegant appetizer.

INGREDIENTS

2 tablespoons freshly chopped parsley

1 teaspoon fresh lemon juice

2 large eggs, beaten

2 tablespoons mayonnaise

1 pound cooked lobster meat, flaked

1 cup fresh bread crumbs

Salt and pepper to taste

Additional breadcrumbs or panko crumbs for dredging

Olive oil or butter for frying

Red Pepper Sauce

Mix together the parsley, lemon juice, eggs and mayonnaise. Add the lobster meat and 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, about 4 minutes per side. Remove from pan and drain on paper towels. Drizzle with Red Pepper Sauce and serve immediately.

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