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Creole Lobster Cakes w/Diablo Cream




Source of Recipe


Internet


List of Ingredients




1 lbs. lobster meat
1/2 c. chopped scallions
1/2 c. diced green & red bell pepper
1 c. mayonnaise
2 tbsp. dijon mustard
1 egg
1 tbsp. seafood seasoning (recipe follows)
1 1/4 c. panko bread crumbs


Recipe



Combine lobster, scallions, peppers together, in another bowl combine mayonnaise, Dijon and spices season to taste. Fold the lobster mixture into the wet mixture taking care not to break up the lobster meat, bind with bread crumbs. Form lobster mixture into eight patties, refrigerate.

Seafood Seasonig Mixture
1/4 c. salt
2 tbsp. cayenne
1 tbsp. Black Pepper
1 White Pepper to taste
2 tbsp. Paprika
1 tbsp. Granulated Garlic
1 tsp. dry basil leaf
1/2 tsp. dry mustard
1/4 tsp thyme leaves
1/4 tsp, tarragon leaves
1/2 tsp oregano

Place in food processer, Keep in closed jar in dark place.

Diablo Creme
1/4 c. tasso minced
1 tsp. garlic minced
1 tsp. shallot minced
1 t olive oil
1/4 c. tomato concasse
1 c. white wine
1 tbsp. cider vinegar
2 c. heavy creme
1 tbsp. herbs
salt & pepper taste

Sauté tasso, garlic, shallots, in olive oil, deglaze with wine & vinager, add tomatoes reduce to dry, add creme & herb's reduce to nape consistency, season salt & pepper to taste. Sauté lobster cakes in clarified butter until golden, serve on tasso diablo sauce. Garnish with crayfish & chive spears.