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Lobster Cakes With Mango Rhurbarb Salsa
Description:
This recipe, originally prepared for Occasions Magazine, combines Nova Scotia Lobster with a unique salsa that brings together local rhubarb in a Asian influenced salsa. Pairs well with Conundrum for an elegant, yest casual dinner with friends. Ingredients: Lobster cakes: 454 g fresh lobster diced small (or 1 can lobster) 4 tbsp finely diced green onion 1 tbsp finely diced shallot 2 tbsp finely diced jalapeρo 1 tbsp minced lemon grass 1 tbsp small diced red pepper 1 tbsp small diced yellow pepper Zest of 1 lemon 2 tbsp lemon juice 4 tbsp chopped coriander 1 tbsp mayonnaise 1 tbsp fish sauce 3/4 cup bread crumbs 1 egg flour for dusting cakes 2 tbsp olive oil (for frying) Mango rhubarb salsa: 1/4 cup diced mango 1/4 cup diced rhubarb 1 tbsp diced red pepper 1 tbsp diced yellow pepper 1 tbsp chopped coriander 4 tbsp brown sugar 1/4 cup rice wine vinegar Fresh black pepper to taste Directions: 1. Preparation, Lobster Cakes: Combine the diced lobster, green onion, shallot, jalapeρo, lemon grass and red and yellow peppers in a mixing bowl. Add the lemon zest, lemon juice, chopped coriander, mayonnaise, fish sauce, bread crumbs and egg. Mix all ingredients. Add salt and fresh ground pepper, if desired. 2. Shape lobster mixture into 6 equal sized cakes, then lightly dust cakes with flour. Heat olive oil over moderately high heat in a large nonstick skillet. Add lobster cakes to pan, reduce heat to medium and cook for about 2 minutes per side. 3. Mango rhubarb salsa: In a small saucepan, combine mango, rhubarb and red and yellow peppers. Add rice wine vinegar and brown sugar. Bring to a simmer over low heat and cook for 5 - 7 minutes. Remove from heat and stir in coriander and fresh black pepper.  Recipe Summary: Yield: 6 Prep Time: 20 Cook Time: 15 Comments: Other recipes by DesBarres Manor Inn: Blue Cheese Crusted Beef Tenderloin Smashed Red Potatoes With Parmesan Basil Butter Warm Asparagus And Grapefruit Salad Nova Scotia Lobster Risotto Atlantic Salmon Shitake Cakes With Lemon Grass Fennel Jam Pan Seared Sea Scallops With Lime Cilantro Slaw | |
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