Grilled Corn and Lobster Cakes with Lemon Pear Tartar

ingredients

Lobster Cakes:
• 2 ears corn (cooked, grilled and cut off the cob) (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

Lemon Pear Tartar:
• 1/4 cup minced red onion
• 1/4 cup minced green bell pepper
• 1/2 cup mayonnaise
• 1/4 of 13 ounce jar Stonewall Kitchen Lemon Pear Marmalade

directions

Lobster Cakes:
1. Cook corn in boiling water for 6 minutes. Grill for a few minutes. (or boil until done 9-12 minutes if not grilled)
2. With a sharp knife, cut the corn off the cob and set aside in a bowl.
3. Saute the onion and red bell pepper in butter for 3 minutes. Toss with the corn.
4. Add all the remaining ingredients except for the oil and mix together.
5. Chill about 1/2 hour.
6. Form mixture into 2-inch patties.
7. Heat vegetable oil in a skillet.
8. Cook the cakes on each side until golden brown (2-3 minutes).
9. Place on a bed of baby greens.
10. Top with Tartar.

Lemon Pear Tartar:
1. Mince onion and bell pepper.
2. Add mayonnaise and marmalade.
3. Chill until ready to serve.