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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 8 |
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From The Alpenhof Lodge, Teton Village, WY. They taste much better than they look. Ingredients:
4 tablespoons butter |
1 cup chopped yellow onion |
1 teaspoon finely minced garlic |
1/4 cup chopped carrot |
1/2 cup chopped red bell pepper |
1/2 cup chopped green bell pepper |
2 1/2 lbs cooked lobster tail meat, cut into chunks |
2 eggs, beaten |
2 tablespoons mayonnaise |
1/4 cup chopped parsley |
salt and pepper |
1 1/2 cups breadcrumbs |
vegetable oil (for frying) |
Directions:
1. In a large skillet over medium-high heat, melt the butter.
2. Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
3. Add in the bell peppers and saute another 2 minutes.
4. Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
5. Transfer lobster mixture to a large mixing bowl.
6. Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
7. Add 1 cup of bread crumbs to lobster mixture; toss to mix.
8. Add more breadcrumbs if needed so that mixture barely holds it shape.
9. Take 1/4 cup lobster mixture and shape cakes by hand.
10. Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
11. When very hot, add lobster cakes.
12. Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
13. Remove from skillet and drain on paper-towel lined plate.
14. Serve warm with your favorite sauce-we like honey mustard sauce.
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