Recipe courtesy of Nancy Fuller
Spicy Lobster Cakes with Mango and Avocado Salsa
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- Level: Easy
- Total: 1 hr 15 min
- Active: 55 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 189
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 65 mg
- Sodium
- 277 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 55 min
- Yield: 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 189
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 9 g
- Cholesterol
- 65 mg
- Sodium
- 277 mg
Ingredients
Mango and Avocado Salsa:
Directions
- Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
- In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
- Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.
Mango and Avocado Salsa:
- Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped. Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine.
