Lobster Cakes with Lemon Pear Tartar Sauce

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 teaspoon Stonewall Kitchen Spice Rub for Seafood & Veggie
• 1/2 pound fresh lobster meat (finely chopped)
• 1 tablespoon butter
• 2 tablespoons vegetable oil
• baby greens

Lemon Pear Tartar Sauce:

• 1/4 cup minced red onion
• 1/4 cup minced green bell pepper
• 1/2 cup mayonnaise
• 1/4 jar Stonewall Kitchen Lemon Pear Marmalade

directions

Lobster Cakes:

1. Cook corn in boiling water for 9-12 minutes. With a sharp knife, cut the corn off the cob and set aside in a large bowl.
2. Saute onion and bell pepper in butter for three minutes. Add to bowl with the corn.
3. Mix in all additional items except the vegetable oil. Chill about 1/2 hour. Form into two-inch patties.
4. Heat oil in a skillet. Saute lobster cakes 2-3 minutes each side, until golden brown. Place on a bed of baby greens. Top with tartar sauce.

Lemon Pear Tartar:

5. Mix onion and bell pepper, into mayonnaise and marmalade. Chill until ready to serve.
6. Garnish with fresh lemons.