Pecan Crusted Lobster Cakes With Pumpkin Ginger Cr... |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1020 |
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These make a great meal or the double as an appitizer....eather way I think you will love them....you can also make some different sauces to go with them ...like mango...MMMMMM Ingredients:
for lobster cakes |
1 cup fresh corn kernels |
1 tablespoon corn oil |
1/2 teaspoon salt |
to taste freshly ground pepper |
2 cups pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes |
2 tablespoons shallot, minced |
1 1/2 pounds cooked lobster meat, roughly chopped |
4 ounces cream cheese, softened |
1 teaspoon worcestershire sauce |
1/4 cup prepared mayonnaise |
to taste freshly ground nutmeg |
on high heat, in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two ounce scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days. |
presentation |
1 cup pecans |
3 cups pecan cornbread, dried slightly at room temperature |
to taste clarified butter or olive oil for sautéing |
in a food processor, pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then sauté in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger crème fraiche (recipe follows). |
Directions:
1. Pecan Cornbread
2. 3 1/2 cups all-purpose flour
3. 1 cup chopped pecans
4. 2 cups cornmeal
5. 1 cup light brown sugar
6. 1 teaspoon salt
7. 2 tablespoons baking powder
8. 4 eggs lightly beaten
9. 3 cups milk
10. 1/2 cups unsalted butter, melted
11. 2 1/2 tablespoons vegetable oil
12. Preheat oven to 350. Prepare a half-sheet pan with non-stick spray. Grind flour and pecans in food processor until finely crumbed. Stir flour mixture and remaining dry ingredients together in a large mixing bowl, and form a well in the center. In a separate bowl, blend wet ingredients, then stir into the dry ingredients, just until combined. Do not over mix. Spread batter evenly in the prepared sheet pan and bake 30-35 minutes, or until light brown and bread springs back when touched in the center.
13. Pumpkin Ginger Crème Fraiche
14. 1 cup heavy cream
15. 1 cup sour cream
16. 2 tablespoons ginger, grated and strained for juice in a mesh sieve (discard solids)
17. 2/3 cup cooked pumpkin puree, fresh of canned
18. To taste salt and pepper
19. Mix heavy cream and sour cream in a non-reactive bowl. Cover and set out at room temperature for 6-8 hours. Stir in ginger juice, pumpkin, salt and pepper. Keep refrigerated until serving time. A squeeze bottle can be used to drizzle the crème fraiche over the lobster cakes.
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