The lobster meat shines in these wonderful
hand-made lobster cakes. Can be served as an appetizer or an entree. I adapted this recipe from Chef Gregory Cornelius of
the Crescent Club in Memphis, Tennessee.
Check out my
Appetizer Recipes and
Lobster Recipes for more great cooking ideas.
Lobster Cakes with Papaya Mayonnaise
Recipe Type:
Seafood Appetizers,
Lobster,
Chile Peppers
Yields: 16 small lobster patties
Prep time: 15 min
Cook time: 6 min
Ingredients:
Papaya Mayonnaise (see recipe below)
1 pound (approximately 2 cups) cooked fresh or frozen
lobster meat
1 to 2 jalapeño
chile peppers, seeded and finely diced (or to taste)
1 red bell pepper, seeded and diced
1 teaspoon fresh
thyme leaves
1/2 teaspoon ground allspice
1/2 teaspoon dry mustard
1 tablespoon granulated sugar
1 large
egg
2 tablespoons mayonnaise
2 1/2 cups dry unseasoned
bread crumbs, divided*
4 tablespoons butter
* Learn how to
Make Homemade Bread Crumbs.
Preparation:
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.
