Lobster Cakes With Tomato Tartar Sauce

Name: Lobster Cakes With Tomato Tartar Sauce
Prep time: 30 min
Total time: 30 min
Yield: 30 2 inch cakes, 30 serving(s)
Ingredients: 3 tablespoons unsalted butter; 3/4 cup all-purpose flour; 2 cups milk; 1 lb cooked lobster meat, coarsley chopped and patted dry; 1 1/2 cups red bell peppers, diced small and patted dry; 1/4 cup scallion, thinly sliced (white and green parts); 1/2 teaspoon cayenne pepper; 3/4 teaspoon salt; 1/2 freshly ground black pepper; 1 1/2 cups fresh bread, crumbs; equal amounts of butter and olive oil, for sauteing; 1 cup hellmans mayonnaise; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon tomato paste; 2 tablespoons minced onions; 1 tablespoon small caper, rinsed and drained; 1/4 minced dill pickle, patted dry; salt and freshly ground black pepper

Submitted by Brookelynne26

"From At Blanchard's Table"

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Ready In:: 30mins
Ingredients:: 18
Yields:: 30 2 inch cakes
Serves:: 30

ingredients

Lobster Cakes
3 tablespoons unsalted butter
³⁄₄ cup all-purpose flour
2 cups milk
1 lb cooked lobster meat, coarsley chopped and patted dry
1 ¹⁄₂ cups red bell peppers, diced small and patted dry
¹⁄₄ cup scallion, thinly sliced (white and green parts)
¹⁄₂ teaspoon cayenne pepper
³⁄₄ teaspoon salt
¹⁄₂ freshly ground black pepper
1 ¹⁄₂ 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 tablespoons minced onions
1 tablespoon small caper, rinsed and drained
¹⁄₄ minced dill pickle, patted dry
salt and freshly ground black pepper

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.

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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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