Pecan Crusted Lobster Cakes with Pumpkin Ginger Crme Fraiche
From grizzlybear 16 years agoIngredients
- For lobster cakes shopping list
- 1 cup fresh corn kernels shopping list
- 1 tablespoon corn oil shopping list
- 1/2 teaspoon salt shopping list
- To taste freshly ground pepper shopping list
- 2 cups pecan cornbread (recipe follows), slightly stale, cut into ½" cubes shopping list
- 2 tablespoons shallot, minced shopping list
- 1 1/2 pounds cooked lobster meat, roughly chopped shopping list
- 4 ounces cream cheese, softened shopping list
- 1 teaspoon worcestershire sauce shopping list
- 1/4 cup prepared mayonnaise shopping list
- To taste freshly ground nutmeg shopping list
- On high heat, in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. Remove pan from heat and put cooked corn kernels into a large mixing bowl. Stir in remaining ingredients, blending well. Form lobster cakes with a two ounce scoop. (Make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days. shopping list
- Presentation shopping list
- 1 cup pecans shopping list
- 3 cups pecan cornbread, dried slightly at room temperature shopping list
- To taste clarified butter or olive oil for sautéing shopping list
- In a food processor, pulse pecans and pecan cornbread until finely ground. Press cakes into crumb mixture, and then sauté in clarified butter or olive oil on medium heat until lightly browned and warmed through. Place on warmed plate and drizzle with pumpkin ginger Crème Fraiche (recipe follows). shopping list
How to make it
- Pecan Cornbread
- 3 1/2 cups all-purpose flour
- 1 cup chopped pecans
- 2 cups cornmeal
- 1 cup light brown sugar
- 1 teaspoon salt
- 2 tablespoons baking powder
- 4 eggs lightly beaten
- 3 cups milk
- 1/2 cups unsalted butter, melted
- 2 1/2 tablespoons vegetable oil
- Preheat oven to 350. Prepare a half-sheet pan with non-stick spray. Grind flour and pecans in food processor until finely crumbed. Stir flour mixture and remaining dry ingredients together in a large mixing bowl, and form a well in the center. In a separate bowl, blend wet ingredients, then stir into the dry ingredients, just until combined. Do not over mix. Spread batter evenly in the prepared sheet pan and bake 30-35 minutes, or until light brown and bread springs back when touched in the center.
- Pumpkin Ginger Crème Fraiche
- 1 cup heavy cream
- 1 cup sour cream
- 2 tablespoons ginger, grated and strained for juice in a mesh sieve (discard solids)
- 2/3 cup cooked pumpkin puree, fresh of canned
- To taste salt and pepper
- Mix heavy cream and sour cream in a non-reactive bowl. Cover and set out at room temperature for 6-8 hours. Stir in ginger juice, pumpkin, salt and pepper. Keep refrigerated until serving time. A squeeze bottle can be used to drizzle the crème fraiche over the lobster cakes.
People Who Like This Dish 4
- floridiangourmet Hudson, FL
- mystic_river1 Bradenton, Florida
- dandelion Ashland, NE
- chezglenn Torremolinos Malaga, ES
- tinam Tugun, AU
- grizzlybear CA
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The Rating
Reviewed by 3 people-
Yo Bear!!!! I'm havin that this weekend!!! Sooooooo yummmy!! Excellent mix of flavours, I can almost taste it now. TNX
chezglenn in Torremolinos Malaga loved it -
too good to be true bear,,, I know they are a 5!
mystic_river1 in Bradenton loved it
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