Potato-Crusted Lobster Cakes

Recipe Ingredients

1/2 lb	227g / 8oz	Fish flesh (cod, bass, or similar fish)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
6 oz	170g	Heavy cream
1 tablespoon	15ml	Dijon mustard
1 1/2 teaspoons	7.5ml	Worcestershire sauce
1 1/2 teaspoons	7.5ml	Hot pepper sauce
1 1/2 lbs	681g / 24oz	Lobster meat - diced, cooked
6		Idaho potatoes
2 oz	56g	Butter
1/2		Lemon - juiced
		Flour - to dredge
4 oz	113g	Vegetable oil

Recipe Instructions

In a food processor, puree the fish with salt, pepper, and cream to make a mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster meat into the mousse until it is completely mixed.

Grate the potatoes and rinse under cold water until the water is clear. Drain and squeeze dry. Melt the butter and drizzle over the potatoes. Mix together with lemon juice.

Divide the lobster meat into 3-ounce portions to make 8 cakes. Roll each portion into a ball. Individually roll each ball in the potatoes and press into cakes. Dredge the cakes in flour.

Heat a medium saute pan until hot; add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium and brown cakes on both sides. Drain cakes on paper towels. Serve hot with "Roasted Summer Vegetable Salad", the recipe for which is included in this collection.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9361) - from the TV FOOD - NETWORK

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