Lobster Cakes With Mustard Jalapeno Sauce Recipes

JALAPENO-SPIKED LOBSTER

Steps:

• Combine mayonnaise, minced jalapeno pepper, cilantro, lime juice, sugar, lime zest, cumin, and 1/2 teaspoon salt in a bowl; stir until smooth. Chill until serving.
• Combine water, chicken broth, sliced jalapeno peppers, 3 tablespoons salt, and lime in a large Dutch oven; bring to a boil. Add lobsters; cook until bright red, 8 to 10 minutes. Drain and cool until easily handled, 5 to 10 minutes.
• Remove meat from lobster shells, tails, and claws. Serve with mayonnaise-cilantro mixture.

LOBSTER CAKES

Steps:

• In a large skillet over medium-high heat, melt the butter.
• Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
• Add in the bell peppers and saute another 2 minutes.
• Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
• Transfer lobster mixture to a large mixing bowl.
• Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
• Add 1 cup of bread crumbs to lobster mixture; toss to mix.
• Add more breadcrumbs if needed so that mixture barely holds it shape.
• Take 1/4 cup lobster mixture and shape cakes by hand.
• Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
• When very hot, add lobster cakes.
• Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
• Remove from skillet and drain on paper-towel lined plate.
• Serve warm with your favorite sauce--we like honey mustard sauce.

LOBSTER DIPPING SAUCE

Steps:

• Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.

JACK FRY'S LOBSTER CRAB CAKES WITH CREAMY DIJON SAUCE

Steps:

• To make the cakes: In a large bowl, blend the egg whites, mayonnaise, Old Bay seasoning, cayenne, cracker meal and lemon juice.
• Fold in the crab meat and the lobster meat.
• Divide into 10 portions and flatten gently to form a cake.
• Coat each cake in the breadcrumbs.
• Pan sear the cakes in the butter for 2-3 min on each side.
• Do this in batches and drain on paper towels to get rid of any excess grease. If more butter is needed, add more.
• To make the sauce: Combine the shallot, wine and broth in a saucepan.
• Bring to a boil and reduce by half.
• Add the heavy cream and reduce by a third.
• Whisk in the mustard.
• To serve: Pool the sauce on a warm plate.
• Place 2 crab cakes on top. Garnish with lemon slice if desired.