Lobster Cakes with Lemon Pear Tartar Sauce
Add to Recipes
Made With Our
Directions
Item No.
101302
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
- 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
- To make lobster cakes, 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.
- Sauté onion and bell pepper in butter for 3 minutes. Add to bowl with the corn.
- Mix in all additional items except the vegetable oil. Chill about 1/2 hour. Form into 2-inch patties.
- Heat oil in a skillet. Sauté lobster cakes 2-3 minutes each side, until golden brown.
- To make the lemon pear tartar sauce, mix onion and bell pepper into 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.
