Lobster Cakes With Tomato Tartar Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From At Blanchard's Table Ingredients:
3 tablespoons unsalted butter |
3/4 cup all-purpose flour |
2 cups milk |
1 lb cooked lobster meat, coarsley chopped and patted dry |
1 1/2 cups red bell peppers, diced small and patted dry |
1/4 cup scallion, thinly sliced (white and green parts) |
1/2 teaspoon cayenne pepper |
3/4 teaspoon salt |
1/2 freshly ground black pepper |
1 1/2 cups fresh bread, crumbs |
equal amounts of butter and olive oil, for sauteing |
1 cup hellmans mayonnaise |
1 tablespoon freshly squeezed lemon juice |
1 tablespoon tomato paste |
2 tablespoons minced onions |
1 tablespoon small caper, rinsed and drained |
1/4 minced dill pickles, patted dry |
salt and freshly ground black pepper |
Directions:
1. Lobster cakes: In a large, deep-sided saucepan, heat the butter over a low heat until it stops foming. Add the flour gradually and cook for 2 minutes, whisking continually. Add milk 1/2 cup at a time, whisking constantly to get rid of the lumps. Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from heat and set aside.
2. In a large bowl, combine the lobster, peppers, scallions, cayenne, salt, and pepper. Add 1 cup of the bread crumbs and the milk mixture, and mix well. Cool to room temperature. Shape into 1-to 11/2 inch thick and flatten slightly. The lobster cakes should be about 1/2 inch thick. Coat the cakes with more bread crumbs.
3. Heat a layer of buter and oil in a saute pan over a medium heat until hot, not smoking. Cook the lobster cakes untill golden brown on both sides. Drain on paper towels and serve hot with tartar sauce.
4. Tomato Tartar Sauce: In a small bowl, whisk together the mayonnaise, lemon juice, and tomato paste. Add the onions, pickles, capers, and salt and pepper, and whisk until blended.
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