Recipe courtesy of Bill Telepan

Potato-Crusted Lobster Cakes

Getting reviews...
Save Recipe
  • Total: 41 min
  • Prep: 25 min
  • Cook: 16 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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 vegetable salad.
17m Easy 98%
CLASS
10m Easy 100%
CLASS
7m Easy 98%
CLASS
Nahika Hillery

Boulet

37m Easy 96%
CLASS
Jordan Andino

Lobster Fritters

17m Easy 100%
CLASS
19m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages