En­joy deca­dent lob­ster with this sim­ple recipe

Cecil Whig - - JUMPSTART -

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.

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