Maine Lobster Cakes with Sun Dried Tomato Mayonnaise

1 pound peeled Maine shrimp

1 cup dry sherry

3 cups milk

2-1/3 cups mashed potato flakes

1¼ pounds Maine Lobster meat, diced

¼ cup Maine Lobster base (optional)

1¾ cups breadcrumbs

2 egg yolks

1 bunch scallions, sliced thinly

3 whole eggs

4 cups bread crumbs

I recipe Sun Dried Tomato Mayo - recipe below

 

Run the shrimp through a mixer to create a fine mousse. Bring the sherry to a boil and flambé to remove the alcohol. In a large bowl, combine sherry, milk and mashed potato flakes. Stir until smooth. Add Maine Lobster meat, Maine Lobster base, 1¾ cups breadcrumbs, 2 egg yolks, and scallions.

 

For breading, crack 3 eggs in a flat container and mix with fork. Place 4 cups bread crumbs in another flat container. Make 3-ounce portions of Maine Lobster mixture and roll into balls. Dip in egg and then in breadcrumbs. Place on a baking sheet covered with wax paper.

                     

When all portions are on baking sheets, cover balls with waxed paper, place another baking sheet on top and press down to flatten into cakes. Can be frozen at this point. To cook, brown in oil and then bake at 350 degrees for 10 minutes or until the cake has fluffed up and cooked through. Serve with sun dried tomato mayonnaise, a few salad greens and toast points.

Place sun dried tomatoes, mustard, lemon juice, salt and pepper in a blender. Blend until smooth. Slowly pour olive oil in a stream into tomato mixture, adding just enough oil to emulsify.

calories               233.2

carbohydrate        20.3 g

cholesterol               75 mg

total fat                10.7 g

protein                  11.5 g

sodium                  293 mg

dietary fiber           1.4 g

calcium                    72 mg