Enjoy decadent lobster with this simple recipe
Okay, sure Maryland hosts the crab capital city of the world (it’s Crisfield, by the way), however it’s still good to know how to prepare the rest of the seafood family.
Lobster cakes are definitely a dish worth learning to whip together because lobster meat, unlike crabmeat, can be store quite well in the freezer (okay, for those rainy days). So if you are having a craving, lobster meat is easily thawed and made into something delicious. And listen, it’s not to say you can’t freeze crabmeat — I certainly do when I make crab cakes — but freezing crabmeat alone, after picking it just doesn’t seem to do that well.
So for the lobster cakes, I love to use compound but- ters and the recipe below is quite simple. Since you will have extra butter, I suggest you turn it into a butter roll for later use.
Herb-Butter Cakes Makes 4 servings 1 large egg, beaten 3 tablespoons mayonnaise 1 tablespoon lemon zest 1 teaspoon store-bought roasted minced garlic
1⁄2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh tarragon leaves 1 teaspoon coarse sea salt 1 cup panko or bread crumbs
1 pound steamed lobster meat, coarsely chopped
Preheat the oven to 350 degrees.
In a medium bowl, combine the egg, mayonnaise, lemon zest, garlic, pepper, tarragon, salt and panko. Mix well. Gently fold in the lobster. Avoid overblending. Form the mixture into four cakes, which will be fairly wet. Lobster
Prepare the Herby Compound Butter recipe (see below).
Place the cakes on two sizzle platters or sheet pans and brush generously with herb butter.
Bake for 15 minutes or until the tops are golden and lightly crispy. Serve immediately with tartar sauce for dipping.
Herby Compound Butters
Makes 4 Tablespoons or 1/4 cup
Herb Butter: 4 cloves garlic, roasted; 3 teaspoons chopped fresh rosemary needles; 2 teaspoons chopped fresh oregano leaves; 4 tablespoons unsalted butter, softened; 1⁄2 teaspoon kosher salt
Caper-Lemon Butter: 1 tablespoon capers, rinsed, drained, and diced; 2 teaspoons freshly squeezed lemon juice; 1⁄2 teaspoon freshly ground white pepper; 4 tablespoons unsalted butter, softened
To use with the lobster cake recipe, combine the in- gredients in a small bowl and mix with a spatula until well combined. Use as instructed above. (Don’t double dip into the butter! You want to keep in clean)
To turn your Herby Compound Butter into a roll for future use: Place a 12 x 6-inch rectangle of plastic wrap on a clean surface. Scoop the butter out of the bowl and make a large mound in the center of the plastic wrap. Gently fold over the short end to line up the corners. Pick up the plastic wrap holding the corners together and gently shake until the butter smoothes out in the center. Lay the plastic wrap back down on the surface and then roll it up to create a long tube. Once that is done, twist the ends in opposite directions (the way a mini-Tootsie Roll is packaged) so the butter becomes captured in the center and begins to turn into a fat tube. Place the butter in the freezer for 10 minutes to set.
You can make these decadent lobster cakes with a relatively simple recipe.