INGREDIENTS:
2-½ pounds Maine Lobster meat, fresh
6 ears corn shucked, cooked; or 4 cups frozen
½ tablespoon Old Bay seasoning
2 cups Scallop Mousse
1 cup bread crumbs, fresh
1 cup Panko, to dredge finished cakes in as needed
DIRECTIONS:
If using live Maine Lobsters, blanch the Maine Lobster 2 minutes then plunge into ice water. Shuck and dice (the meat will finish cooking in the Maine Lobster cake).
Combine the Maine Lobster, Scallop Mousse and corn with the Old Bay seasoning.
Sift the breadcrumbs into the mixture until the Maine Lobster binds.
Chill, and then form the Maine Lobster into patties 3 inches wide and 1 inch thick.
Dredge Maine Lobster cakes in plain panko.
Sauté until brown, then finish in oven at 325ºF until finished (165ºF internally). Serve with Sweet Chili Aioli and salad greens, and Corn and Black Bean Salsa.
