Avocado and Lobster Cakes
These lobster cakes are quite different from your usual “crab cake”. When I created this recipe, I wanted to create a seafood cake that showcased the two main ingredients of lobster and avocado without the distractions of binders and heavy seasoning. When you make these cakes, you will notice that you have to spend a little more time forming and maintaining the shape of the cakes. There is very little binder in this recipe which is part of the reason they are so good. So take your time and be patient…and enjoy!
The roasted tomato jus and chive sour cream are the perfect accompaniment to these delicate lobster cakes. I usually finish the plate with some sliced avocados, a dill sprig and a couple of whole chives. A butter poached lobster claw on top of the cake will hit it out of the park.
Avocado and Lobster Cakes
Course: AppetizersCuisine: AmericanDifficulty: Medium4
servings30
minutes1
hourIngredients
Two 1 1/2 pound live Maine lobsters (or 3/4 pound of cooked lobster meat)
1/2 cup mayonnaise
1 Tablespoon minced red onion
2 Tablespoons finely chopped celery
2 Tablespoons finely chopped red bell pepper
1 large egg
1 1/2 cup panko bread crumbs
2 Tablespoon chopped fresh dill
2 ripe Haas avocados
1/2 lemon
2 Tablespoons canola oil
4 fresh dill sprigs for garnish
Roasted Tomato Jus (recipe below)
Chive Sour Cream (recipe below)
- Roasted Tomato Jus
1 1/2 Tablespoon olive oil
4 plum tomatoes
Kosher salt and freshly ground black pepper
1/2 cup tomato juice
- Chive Sour Cream
1/2 cup sour cream
1 Tablespoon finely chopped chives
Kosher salt and freshly ground black pepper
Directions
- For the lobsters, fill a large (9-quart or larger) stockpot with 2 inches of water, cover and bring to a boil. Add live lobsters, cover and cook for 10 minutes. Remove from the water and let cool. When cool, crack lobsters and remove the meat from the claws, knuckles and tails (discarding the vein). Discard shells (keeping the tail fin for garnish, cut in half) and cut the lobster into 1/2-inch pieces.
- In a medium-sized mixing bowl, combine the lobster, mayonnaise, red onion, celery, red bell pepper, egg, 1/2 cup of the panko bread crumbs and the fresh dill. Stir gently to combine.
- Cut the avocados in half, remove the pit and squeeze lemon over one of the halves. Reserve this half for garnish. Peel the skin from the remaining three halves and cut the avocados into 1/2-inch cubes. Sprinkle with a little lemon juice and very gently fold into the lobster mixture.
- Portion the lobster mixture into 8 balls and pat down, forming the balls into 3/4-inch high disks. One by one, set the cakes into a bowl with the remaining panko breadcrumbs to coat, pressing slightly and coating on both sides.
- Heat a large skillet over medium-high heat. Sauté the lobster cakes in 2 Tablespoons canola oil for 2 minutes on each side, until golden brown. Transfer to a baking sheet and keep warm in a 300-degree oven.
- To serve, place two lobster cakes in the center of the plates, leaning one of them on the other. Spoon the Roasted Tomato Jus around the cakes and place three dollops of the Chive Sour Cream evenly around the plate. Using a melon baller, cut smooth round balls from the remaining avocado half and arrange around the lobster cakes. Garnish with fresh dill sprigs and the reserved lobster fin tail.
- Roasted Tomato Jus
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and brush the paper with 1/2 Tablespoon of the olive oil.
- Cut the plum tomatoes in half lengthwise and place them cut side up on the baking sheet. Drizzle the tomatoes with the remaining Tablespoon of olive oil and sprinkle the tomatoes with kosher salt and freshly ground black pepper. Bake in the preheated oven for 2 hours.
- Place the roasted tomatoes in the blender with the tomato juice and blend until smooth.
- Chive Sour Cream
- Place the sour cream in a small mixing bowl and add the chives. Season with salt and pepper.
