Ingredients
-
-
3
-
3/4
-
2
-
1
-
1 1/2
-
1/4
-
1/2
-
3/4
-
1/2
-
1 1/2
-
-
-
1
-
1
Directions
Lobster Cakes With Tomato Tartar Sauce, From At Blanchard’s Table, From At Blanchard’s Table
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Steps
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1
Done
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Lobster Cakes: in a Large, Deep-Sided Saucepan, Heat the Butter Over a Low Heat Until It Stops Foming. Add the Flour Gradually and Cook For 2 Minutes, Whisking Continually. Add Milk 1/2 Cup at a Time, Whisking Constantly to Get Rid of the Lumps. Simmer For 5 Minutes, Continuing to Whisk Until Thick and Smooth. Remove from Heat and Set Aside. |
|
2
Done
|
in a Large Bowl, Combine the Lobster, Peppers, Scallions, Cayenne, Salt, and Pepper. Add 1 Cup of the Bread Crumbs and the Milk Mixture, and Mix Well. Cool to Room Temperature. Shape Into 1-to 11/2 Inch Thick and Flatten Slightly. the Lobster Cakes Should Be About 1/2 Inch Thick. Coat the Cakes With More Bread Crumbs. |
|
3
Done
|
Heat a Layer of Buter and Oil in a Saute Pan Over a Medium Heat Until Hot, not Smoking. Cook the Lobster Cakes Untill Golden Brown on Both Sides. Drain on Paper Towels and Serve Hot With Tartar Sauce. |
|
4
Done
|
Tomato Tartar Sauce: in a Small Bowl, Whisk Together the Mayonnaise, Lemon Juice, and Tomato Paste. Add the Onions, Pickles, Capers, and Salt and Pepper, and Whisk Until Blended. |
