LOBSTER CAKES RECIPE RECIPES

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FISH AND LOBSTER CAKES RECIPE | INA GARTEN | FOOD NETWORK



Fish and Lobster Cakes Recipe | Ina Garten | Food Network image

"When I ran Barefoot Contessa, my specialty-food store in East Hampton, NY, we sold thousands and thousands of crab cakes every summer. They were not only delicious, but they were also perfect for entertaining because you could simply reheat them before dinner and serve them with our creamy, vinegary remoulade. I still make them at home: I cook them early in the day so I can be out of the kitchen by the time my guests arrive. Recently, I revisited my old recipe and decided to update it with lobster, flaky codfish, lemon zest and crunchy panko crumbs. I was glad I did! The fish cakes turned out to be a wonderful twist on traditional crab cakes. To make them ahead, I prepare the Fish and Lobster Cakes, place them on a sheet pan, wrap them well and refrigerate for a few hours. Before we eat, I just put them in a 350 degrees F oven for 15 minutes. Everyone thinks I whipped up dinner right before they arrived!" says Ina.

Provided by Ina Garten

Categories     main-dish

Total Time 55 minutes

Cook Time 45 minutes

Yield 14 cakes

Number Of Ingredients 20

8 tablespoons (1 stick) unsalted butter, divided
1 1/2 cups (1/4- to 1/2-inch-diced) yellow onion
1 cup (1/4- to 1/2-inch-diced) celery
1 large Holland red bell pepper, cored, seeded and
1/4- to 1/2-inch-diced
1 1/4 pounds boneless, skinless cod fillets, cut into 4 pieces
1/2 cup heavy cream
Kosher salt and freshly ground black pepper
4 cups panko (Japanese bread flakes), divided
3 tablespoons minced fresh dill
2 tablespoons good mayonnaise, such as Hellmann?s
1 tablespoon Dijon mustard
1 teaspoon grated lemon zest
2 extra-large eggs, lightly beaten
1/2 pound cooked lobster meat, 1/2-inch-diced
Good olive oil
1 1/2 cups good mayonnaise, such as Hellmann's
6 tablespoons minced cornichons
1 tablespoon whole-grain mustard
3 tablespoons Champagne or white wine vinegar

Steps:

  • Preheat the oven to 200 degrees F.
  • Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork.
  • Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently.
  • Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce.
  • Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days.

LOBSTER CAKES | JUST A PINCH RECIPES



Lobster Cakes | Just A Pinch Recipes image

My family and friends loves it and I make them for Labor's Day, Memorial Day and July 4th parties and we have low country boil and I fix lobster and crab cakes. It is so delicious and tasty.

Provided by Lisa Johnson @georgiagirl48

Categories     Breads

Prep Time 30 minutes

Cook Time 5 minutes

Yield 8

Number Of Ingredients 9

1 pound(s) cooked lobster, coarsely chopped
1 cup(s) fine unseasoned bread crumbs
1/2 cup(s) finely chopped onion
3 5/8 tablespoon(s) finely chopped parsley
1/2 cup(s) milk
1 - egg, lightly beaten
1 1/2 teaspoon(s) worcestershire sauce
1 1/2 teaspoon(s) lemon juice
1/2 stick(s) butter

Steps:

  • Combine lobster, crumbs, onion, and parsley in a medium-size bowl. Stir in milk, egg, Worcestershire and lemon juice; mix well. Shape into 8 patties, adding additional bread crumbs if mixture is too moist. Pan fry in butter in large skillet; cook 2 minutes on each side or until golden brown. Easy to BURN!

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Total Time 35 minutes
Category main-dish
  • In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.
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LOBSTER WITH LEMON & HERB BUTTER SAUCE RECIPE | BBC GOO…
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
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Calories 649 calories per serving
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LOBSTER CAKES | JUST A PINCH RECIPES
My family and friends loves it and I make them for Labor's Day, Memorial Day and July 4th parties and we have low country boil and I fix lobster and crab cakes. It is so delicious and tasty.
From justapinch.com
Reviews 5
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  • Combine lobster, crumbs, onion, and parsley in a medium-size bowl. Stir in milk, egg, Worcestershire and lemon juice; mix well. Shape into 8 patties, adding additional bread crumbs if mixture is too moist. Pan fry in butter in large skillet; cook 2 minutes on each side or until golden brown. Easy to BURN!
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LOBSTER STEW RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 35 minutes
Category main-dish
  • In a medium-size deep skillet or heavy saucepan, cook the onion in the butter over medium heat until softened and translucent, about 3 minutes. Add the cooked lobster meat and toss to coat with the butter. Pour in the sherry and bring to a boil. Add the lobster stock, if you have it, and boil until the liquid is reduced by half. Add the light cream and paprika. Season with salt and pepper, to taste. Bring just to a boil. Immediately ladle into soup plates and garnish with the chives. Serve at once.
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LOBSTER WITH LEMON & HERB BUTTER SAUCE RECIPE | BBC GOOD FOOD
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Main course
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Calories 649 calories per serving
  • To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share – dip the tail meat, claws and crusty bread into the sauce.
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