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   Thursday, September 19, 2019 

European Union United Kingdom Anguilla Lobster Cakes with Tartar Sauce

Rating:

 Recipe      

Submitted by:
Tarah18
Lurker


Preparation Time: 10 minutes (about)
Cooking Time: 3-4 minutes
Serves: makes about thirty 2 inch cakes
Country: Anguilla

INGREDIENTS:

Lobster Cakes

  • 3 tablespons  unsalted butter
  • 3/4 cup  all-purpose flour
  • 2 cups milk
  • 1 pound cooked lobster meat, coarsley chopped and patted dry
  • 11/2 cups red bell pepper, diced small and patted dry
  • 1/4 cup scallions (white and green parts) thinly sliced
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • 1/2 freshly ground black pepper
  • 11/2 cups fresh bread crumbs
  • Equal amounts of butter and olive oil, for sauteing

Tomato Tartar Sauce

  • 1 cup Hellmans mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon tomato paste
  • 2 tablespoon minced onion
  • 1 tablespoon small capers,rinsed and drained
  • 1/4 minced dill pickles, patted dry
  • Salt and freshly ground black pepper

METHOD / DIRECTIONS:

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.

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.

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.

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.

SERVING SUGGESTIONS:

Mix greens and tartar sauce

RECIPE NOTES:

Cooked shrimp or crab can be substituted for lobster.



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