Recipe Tip: Switch out the lemon pear marmalade for any of our other fruity spreads to suit your taste.
Lobster Cakes with Lemon Pear Tartar Sauce
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Directions
Item No.
101302
Item No.
210325
Ingredients
-
Lobster Cakes:
- 2 ears corn (3/4 cup)
- 1 cup bread crumbs, fresh or store bought
- 1 egg
- 1/2 cup mayonnaise
- 1 red onion, finely chopped (3/4 cup)
- 1 red bell pepper, finely chopped (3/4 cup)
- 1/2 teaspoon salt
- 1/2 teaspoon Stonewall Kitchen Maine Seafood Rub
- 1/2 pound fresh lobster meat, finely chopped
- 1 Tablespoon butter
- 2 Tablespoons vegetable oil
- Baby greens and lemon slices, for garnish
- 1/4 cup red onion, minced
- 1/4 cup green bell pepper, minced
- 1/2 cup mayonnaise
- 1/4 jar Stonewall Kitchen Lemon Pear Marmalade
Lemon Pear Tartar Sauce:
Directions
- Cook corn in boiling water for 9-12 minutes. With a sharp knife, cut the corn off the cob vertically and set aside in a large bowl.
- Saut� onion and bell pepper in butter over medium heat for 3 minutes. Add to bowl with the corn.
- Mix in all additional items except the vegetable oil. Chill for about 30 minutes. Form into small 2-inch thick patties.
- Heat oil in a skillet on medium heat. Fry lobster cakes for 2-3 minutes each side, until golden brown.
- To make the lemon pear tartar sauce, combine onion, bell pepper, mayonnaise and marmalade. Chill until ready to serve.
- Place lobster cakes on a bed of baby greens. Top with tartar sauce.
- Garnish with fresh lemons.
