Orzo Skillet and Maine Lobster Cakes with Spicy Aioli

INGREDIENTS:

2 cups Maine Lobster meat, cooked & chopped

2 cups orzo, drained well and cooled slightly

2 large eggs, beaten well

1 clove garlic, minced

2 tablespoons green onions, minced

2 tablespoons red bell pepper, minced

1 teaspoon lemon zest, grated

¼ teaspoon cayenne pepper

1 pinch salt and pepper, to taste

½ cup mayonnaise

1 clove garlic, minced

½ cup salsa

¼ cup vegetable oil

As needed lemon wedges

DIRECTIONS:

Combine the Maine Lobster and pasta with the eggs, one clove of garlic, green onions, red bell pepper, parsley, lemon zest, cayenne pepper, and salt and pepper, blending well.

To make Spicy Aioli, blend mayonnaise, remaining clove chopped garlic and salsa; reserve in refrigerator.

Heat the oil in a large nonstick skillet over medium heat.  Spoon about 2 tablespoons of the pasta mixture into skillet to form each cake; cook for 2-4 minutes, or until golden brown, then turn to brown the other side.  Remove to several thicknesses of paper towels, keeping warm.  Continue until all cakes are cooked.  Serve with Spicy Aioli and fresh lemon wedges.  May be garnished with fresh parsley and decoratively cut red bell pepper as well.

NUTRITIONAL:

Per serving:

calories                  600

carbohydrate           35  g

cholesterol             175  mg

fat                            40  g

protein                     24  g

sodium                  514  mg

dietary fiber           1.5  g

calcium                    80  mg

Nutritional information provided by MasterCook.  These profiles are meant to be approximate guides to nutrient contents of the recipe.  Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers

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