Prepare Papaya
Mayonnaise; chill in refrigerator until ready to serve.
In a food processor,
pulse the lobster, jalapeño peppers, and red pepper just enough to break the
lobster into small pieces. Transfer lobster mixture to a large bowl.
Add
thyme, allspice, mustard, sugar, egg, mayonnaise, and 1⁄2 cup of bread
crumbs, mixing well. Divide the mixture into 16 portions and form into small
patties. Place onto a baking sheet lined wither with parchment or wax paper;
cover with plastic wrap and refrigerator at least 3 hours or overnight (the
cold will firm up the cakes so that they will not break up when fried).
Place remaining
bread crumbs in a flat dish or shallow dish dish; lightly dredge chilled
lobster patties in the crumbs.
In a large non-stick
frying pan over medium heat, heat butter until hot but not smoking (add more
butter if needed). Gently lay chilled lobster cakes onto bottom of the pan;
fry 3 to minutes per side or until until golden brown on each side. Remove
from heat and let drain on paper towels. NOTE: Lobster cakes will hold about
an hour in a 200 degree F. oven.
Place 2 or 3 lobster patties onto individual
serving plates and serve warm with Papaya Mayonnaise.
Makes
16 small lobster patties.
Papaya Mayonnaise:
1 cup finely-peeled and chopped papaya (about 1 medium)
Juice
of 1 medium lime
2 tablespoons mayonnaise
2 tablespoon sugar
Remove the papaya skin
and seeds, and discard.
Use a food processor to purée the papaya and the
juice of the lime until smooth. You should have about 1 cup of purée.
Transfer to a small mixing bowl and add the sugar and mayonnaise. Stir until
smooth; chill in refrigerator until ready to serve.
