Prince Edward Island Lobster And Potato Cakes Recipes
PRINCE EDWARD ISLAND LOBSTER AND POTATO CAKES
This recipe used already cooked lobster pieces. You may cook and chop a fresh lobster into required amount or purchase it if you can get good quality chunks. Times shown are a guess.
Provided by Annacia
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until they are fork tender, strain and mash them. They can be a little bit chunky, as it will add a different texture.
- Place mashed potatoes in a mixing bowl, fold in sour cream, lobster, dill, lemon zest and green onion and season to taste. Form into 4oz patties.
- Make an egg wash (which is eggs and Milk), coat each patty in flour and shake off excess, dip in egg wash and then coat in breadcrumbs.
- Allow to sit in freezer for 10 minutes, then repeat breading process immediately fry in a deep fat fryer until golden brown.
- Freeze any remaining patties for use later.
Nutrition Facts : Calories 286.1, Fat 4.7, SaturatedFat 1.7, Cholesterol 122.5, Sodium 466.5, Carbohydrate 44, Fiber 3.7, Sugar 3.4, Protein 17
PRINCE EDWARD ISLAND LOBSTER WITH MUSCAT BEAUMES-DE-VENISE SAUCE
The chef Wayne Nish shared this recipe with The New York Times in 1999 to accompany a story about baby cilantro. A bottle of Muscat Beaumes-de-Venise provides the base for this sauce. Mr. Nish said he liked to use baby cilantro "in places where fully grown cilantro would overwhelm everything else." For a flavor as delicate as lobster's, he said, "it adds a spike of brightness."
Provided by Marian Burros
Categories appetizer
Time 1h50m
Yield 6 large appetizers
Number Of Ingredients 11
Steps:
- For the sauce, combine Beaumes-de-Venise, ginger, shallots and garlic, and cook to reduce to 1 cup. Whisk in cumin and 1 quart cream; return to heat, and reduce to 3 cups. Remove from heat, and strain to remove solids. Season with salt and lime juice to taste, and keep warm.
- In large stockpot, combine 3 quarts water with 1/2 cup sea salt. Place over high heat, and bring to a boil. Meanwhile, fill a large bowl with 3 quarts water and ice, and add 1/2 cup sea salt. Set aside.
- Kill each lobster by placing the tip of sharp knife on top of the head behind the eyes and striking it down with a kitchen mallet. Twist off the tails, and break off the claws (with knuckles) at the bodies.
- Add claws to pot. After 4 minutes, add tails, and continue to boil 6 minutes longer. Using tongs or slotted spoon, transfer claws and tails to ice water to stop the cooking.
- Remove meat from shells, and cut meat into bite-size pieces. Set aside.
- In a small saucepan over low heat, melt butter. Add remaining cream, and mix well. Season with sea salt to taste. Bring to a bare simmer, and then add lobster to heat through. To serve, remove lobster from butter-cream mixture, and place an equal portion of lobster on each of four plates. Spoon Beaumes-de-Venise sauce around, and garnish with baby cilantro.
Nutrition Facts : @context http, Calories 1260, UnsaturatedFat 31 grams, Carbohydrate 29 grams, Fat 95 grams, Fiber 3 grams, Protein 58 grams, SaturatedFat 58 grams, Sodium 1396 milligrams, Sugar 9 grams, TransFat 1 gram
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