Lobster Cakes With Tomato Tartar Sauce Recipes

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LOBSTER CAKES WITH TOMATO TARTAR SAUCE



Lobster Cakes With Tomato Tartar Sauce image

Make and share this Lobster Cakes With Tomato Tartar Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     Lobster

Time 30m

Yield 30 2 inch cakes, 30 serving(s)

Number Of Ingredients 18

3 tablespoons unsalted butter
3/4 cup all-purpose flour
2 cups milk
1 lb cooked lobster meat, coarsley chopped and patted dry
1 1/2 cups red bell peppers, diced small and patted dry
1/4 cup scallion, thinly sliced (white and green parts)
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 freshly ground black pepper
1 1/2 cups fresh bread, crumbs
equal amounts of butter and olive oil, for sauteing
1 cup hellmans mayonnaise
1 tablespoon freshly squeezed lemon juice
1 tablespoon tomato paste
2 tablespoons minced onions
1 tablespoon small caper, rinsed and drained
1/4 minced dill pickle, patted dry
salt and freshly ground black pepper

Steps:

  • Lobster cakes: In a large, deep-sided saucepan, heat the butter over a low heat until it stops foming. Add the flour gradually and cook for 2 minutes, whisking continually. Add milk 1/2 cup at a time, whisking constantly to get rid of the lumps. Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from heat and set aside.
  • In a large bowl, combine the lobster, peppers, scallions, cayenne, salt, and pepper. Add 1 cup of the bread crumbs and the milk mixture, and mix well. Cool to room temperature. Shape into 1-to 11/2 inch thick and flatten slightly. The lobster cakes should be about 1/2 inch thick. Coat the cakes with more bread crumbs.
  • Heat a layer of buter and oil in a saute pan over a medium heat until hot, not smoking. Cook the lobster cakes untill golden brown on both sides. Drain on paper towels and serve hot with tartar sauce.
  • Tomato Tartar Sauce: In a small bowl, whisk together the mayonnaise, lemon juice, and tomato paste. Add the onions, pickles, capers, and salt and pepper, and whisk until blended.

Nutrition Facts : Calories 85.3, Fat 4.6, SaturatedFat 1.5, Cholesterol 18.2, Sodium 211.4, Carbohydrate 6.9, Fiber 0.4, Sugar 1.1, Protein 4.3

LOBSTER TOMATO SAUCE



Lobster Tomato Sauce image

Another one of grandma Puglia's treasures! The lobster flavor from the shell infuses into a rich and delicious tomato sauce. You may remove the lobster meat and add to the sauce or serve separately. Serve over linguine.

Provided by myjo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Seafood

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup olive oil
1 onion, chopped
1 small garlic clove, crushed
1 tablespoon chopped fresh parsley
6 (6 ounce) lobster tails, thawed
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons chopped fresh basil
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat.
  • Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes.
  • Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes.
  • Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally.
  • Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 15.1 g, Cholesterol 101.4 mg, Fat 13.7 g, Fiber 3.4 g, Protein 29.3 g, SaturatedFat 3.4 g, Sodium 891.4 mg, Sugar 2.3 g

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