Panko-Crusted Lobster Cake
Rich and succulent inside, with a crunchy coating that is browned in butter, these lobster and crab cakes are a decadent seafood delight.
Ingredients
Lobster Cake:
- 1 T (3 g) flat leaf parsley, finely chopped
- 1 tsp (6 g) panko
- ¾ tsp (4 ml) Worcestershire sauce
- Zest and juice of ½ lemon
- 1 tsp (6 g) Dijon mustard
- ¼ C (60 g) mayonnaise
- Cayenne, salt and coarsely ground pepper to taste
- 2 large eggs, beaten; with 2 T set aside
- 7 oz (200 g) lobster tail meat, cooked and diced
- 3½ oz (100 g) lump crabmeat
- ½ C (60 g) flour
- 1¼ C (84 g) panko
- 8 oz (236 ml) canned lobster broth
- ½ C (115 g) clarified butter
Garnish:
- ¾ tsp (4 ml) fresh lemon juice
- 1½ tsp (6 ml) extra virgin olive oil
- 1¼ C (60 g) cress or micro greens
Directions
Combine first six ingredients plus seasonings and 2 T of beaten eggs; fold in lobster and crab; divide into 4 patties. Transfer to parchment-lined baking sheet; refrigerate 5 hours. Next, place remaining beaten eggs, flour and panko separately into three shallow bowls. Dredge cakes in flour, then dip in egg, then panko. Return to baking sheet; chill at least 45 minutes. Just before serving, heat lobster broth. Sauté patties in clarified butter about 2-3 minutes per side until golden. Meanwhile, use an immersion blender to foam lobster broth. To plate, blend lemon juice and olive oil; dress micro greens. Divide lobster broth foam evenly on four plates, top with patty. Garnish with dressed greens and serve immediately.
- Prep time: 50 minutes.
- Cook time: 1 hour 5 minutes.
- Chill time: about 6 hours.
- Makes 4 servings.