Cooked - Panko-crusted Lobster Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Panko-crusted Lobster Cake

1.0

1 Tbsp (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 lg eggs, beaten; with 2 T (30 ml) 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

¾ tsp (4 ml) fresh lemon juice

1½ tsp (6 ml) extra virgin olive oil

1¼ C (60 g) cress or micro greens

Combine first six ingredients plus seasonings and 2 T (30 ml) 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.
Blend lemon juice and olive oil; dress cress or 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.
Makes 4 servings.

Course🍤Appetizer

Diets🥩Carnivore...

CategorySeafood Cake

Cuisine🇺🇸American

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 109 weeks ago

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