A classic taste of the Canadian Maritimes.
Ingredients
- Flat Leaf Parsley finely chopped, 1 Tbs
- Panko 1 tsp
- Worcestershire Sauce ¾ tsp
- Zest and Juice of ½ Lemon
- Dijon Mustard 1 tsp
- Mayonnaise ¼ cup
- Cayenne, Salt and Coarsely Ground Black Pepper to taste
- Eggs 2, beaten with 2 Tbs Water divided
- Lobster Tail Meat 200 g, cooked and diced
- Lump Crabmeat 100 g
- All-Purpose Flour ½ cup
- Panko 1¼ cups
- Canned Lobster Broth 1 cup
- Clarified Butter ½ cup
To Garnish
- Fresh Lemon Juice ¾ tsp
- Extra Virgin Olive Oil 1½ tsp
- Cress Or Micro Greens 1¼ cups
Cook It
- Combine the parsley, panko, Worcestershire, lemon zest and juice, mustard, mayonnaise, seasonings and 2 Tbs of the beaten eggs. Fold in the lobster and crab.
- Divide into 4 patties, transfer to a parchment-lined baking sheet and refrigerate for 5 hours.
- Place the remaining beaten eggs, flour and panko separately into three shallow bowls.
- Dredge the cakes in flour, then dip in egg, then panko. Return to the baking sheet and chill at least 45 minutes.
- Just before serving, heat the lobster broth. Sauté patties in clarified butter about 2–3 minutes per side until golden.
- Meanwhile, use an immersion blender to foam the lobster broth.
- To serve, blend the lemon juice and olive oil and use to dress the cress or micro greens.
- Divide the lobster broth foam evenly on four plates, top with a patty.
- Garnish with dressed greens and serve immediately.
Recipe courtesy of Viking Cruises.
