City Palate

The Wine and Beer Issue - May June 2017

Gail Norton's Lobster Cakes
Gail Norton’s Lobster Cakes.html

Gail Norton’s Lobster Cakes

July/August 2012

This recipe is equally delicious using a combination of smoked trout and trout, salmon, halibut or crab meat.

400 g package frozen lobster, defrosted, well drained and chopped roughly

1 egg yolk + 1 whole egg

1 T. minced chives

3 sprigs thyme, leaves removed from stems

generous pinch of salt and pepper

1 generous T. of grainy mustard

2 T. mayonnaise

1/2 c. + 1 c. panko

oil for cooking

Gently mix together the lobster, eggs, chives, thyme leaves, salt, pepper, mustard and mayonnaise. Begin adding the 1/2 c. panko, a generous tablespoon at a time, until the mixture, when squeezed, binds together.

Put the 1 c. of panko on a plate. Form the lobster mixture into the desired-sized patties and coat them well with the panko. Move the patties to a cookie sheet and refrigerate them until you‘re ready to cook. Fry the patties in hot oil in a large sauté pan on both sides until golden. Serve with the following sauce. Makes 12 medium-sized lobster cakes.

Sauce:

Mix together the following ingredients and refrigerate until ready to use:

1/2 c. mayonnaise

3 T. crème fraîche or buttermilk

1/2 preserved lemon rind, finely minced (preserved lemons are found in Middle Eastern groceries and specialty food stores)

1 T. minced parsley

1/2 garlic clove, minced finely

pinch of salt


Seafood