LOBSTER CAKES WITH SPICEY CILANTRO MAYO RECIPE - (4.7/5)
Provided by á-1821
Number Of Ingredients 27
Steps:
- In a steamer basket set over boiling water, place the lobster tails. Cover and cook the lobster tails for 8 minutes or until shells are bright red and meat is opaque. When cool enough to handle, cut shells open using scissors and remove the meat. Coarsely chop the meat. In a medium bowl, mix together the egg, mayonnaise, lemon juice, Dijon, green onions, celery leaves, Old Bay seasoning, salt and pepper. Fold in the chopped lobster meat and panko breadcrumbs. Mix gently trying not to break up the lobster pieces. Shape into four patties about 1⁄2 inch thick. Place on a plate and chill for 30 minutes. Meanwhile make the Cilantro Mayo: In a small bowl combine the mayonnaise, cilantro and chili sauce; set aside. Heat the canola oil in a skillet over medium heat. When hot, add the cakes and cook about 3 minutes on each side or until lightly browned. Remove from the heat. For each serving, place a bed of mixed greens on a plate. Top with two cakes for a dinner portion and top with a dollop of cilantro-mayo.
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