Executive Chef Peter Sclafani cooks Lobster Cakes with Avocado Cream in the Passe Partout kitchen

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Lobster Cakes
 
2 cups Panko bread crumbs
1 cup milk
4 Tablespoons butter
1 cup onions, peeled & chopped
½ cup celery, chopped
½ cup red bell pepper, stemmed, seeded, & chopped
¼ cup cream cheese
½ cup sour cream
Juice from one lemon
4 Tablespoons creole seasoning
1 cup green onions, sliced
2 ½ pounds lobster meat, steamed, shelled, & chopped
1 cup Ritz crackers, crushed
2 Tablespoons Olive Oil
Avocado Cream (see recipe)
 
In a mixing bowl, add one cup of panko bread crumbs and the milk.  Stir and allow to sit until all of the milk is absorbed.
 
Meanwhile, melt the butter in a large sauté pan over medium high heat.  Sauté the onions for 2 minutes until they soften.  Add the celery and bell pepper and cook for 2 additional minutes.  Then remove from the heat. 
 
In the bowl of a food processor, combine the panko and milk mixture, cream cheese, sour cream, lemon juice, and creole seasoning and blend to combine.  Transfer to a mixing bowl and stir in the vegetables, green onions, lobster meat, Ritz, and the remaining panko.  Using a large ice cream scoop, scoop into balls and place on a sheet pan in the refrigerator.
 
Heat the olive oil in a large sauté pan over medium high heat.  Add a few of the cakes but do not crowd the pan.  Cook for about 3 minutes until golden brown, then flip over.  The weight of the cake should flatten the balls into a traditional cake shape.  Cook about 3 more minutes until they are hot all the way through.  Continue until all of the cakes are done.
 
Serve one as an appetizer or 2 as an entrée with the Avocado Cream.


 
Avocado Cream
 
4 avocados
juice of two limes
1/2 cup onion diced
1 teaspoon garlic
1 Tablespoon olive oil
1/2 cup cilantro, chopped
2 jalapenos, chopped
salt and pepper to taste
1 cup sour cream
 
Place all the ingredients in a food processor.  Blend until smooth.

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