INGREDIENTS:
(10 servings)
1 cup fresh corn kernels
1 Tablespoon corn oil
1/2 teaspoon salt
To taste freshly ground pepper
2 cups Pecan Cornbread - (recipe below), slightly stale, cut into ½” cubes
2 Tablespoons shallot, minced
1 1/2 pounds cooked Maine Lobster meat, roughly chopped
4 ounces cream cheese, softened
1 teaspoon Worcestershire sauce
1/4 cup prepared mayonnaise
To taste freshly ground nutmeg
1 cup pecans
3 cups Pecan Cornbread, – (recipe below) dried slightly at room temperature
As needed, clarified butter or olive oil
1 cup Pumpkin Ginger Crème Fraîche - (recipe follows).
Pumpkin Ginger Crème Fraiche
1 cup heavy cream
1 cup sour cream
2 Tablespoons ginger, grated and strained for juice in a mesh sieve (discard solids)
2/3 cup cooked pumpkin puree, fresh of canned
To taste salt and pepper
Pecan Cornbread
3 1/2 cups all-purpose flour
1 cup chopped pecans
2 cups cornmeal
1 cup light brown sugar
1 teaspoon salt
2 Tablespoons baking powder
4 eggs lightly beaten
3 cups milk
1/2 cups unsalted butter, melted
2 1/2 Tablespoons vegetable oil
DIRECTIONS:
On high heat, in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. Remove pan from heat and put cooked corn kernels into a large mixing bowl. Stir in remaining ingredients, blending well. Form Maine Lobster cakes with a two ounce scoop. (Make approximately twenty cakes.) Cakes may be prepared to this point and refrigerated up to two days.
In a food processor, pulse pecans and pecan cornbread until finely ground. Press
cakes into crumb mixture, and then sauté in clarified butter or olive
oil on medium heat until lightly browned and warmed through. Place on warmed plate and drizzle with
Pumpkin Ginger Crème Fraiche
Mix heavy cream and sour cream in a non-reactive bowl. Cover and set out at room temperature for 6-8 hours. Stir in ginger juice, pumpkin, salt and pepper. Keep refrigerated until serving time. A squeeze bottle can be used to drizzle the crème fraîche over the lobster cakes.
Pecan Cornbread
Preheat oven to 350. Prepare a half-sheet pan with non-stick spray. Grind flour and pecans in food processor until finely crumbed. Stir flour mixture and remaining dry ingredients together in a large mixing bowl, and form a well in the center. In a separate bowl, blend wet ingredients, then stir into the dry ingredients, just until combined. Do not over mix. Spread batter evenly in the prepared sheet pan and bake 30-35 minutes, or until light brown and bread springs back when touched in the center.
NUTRITIONAL:
Per serving:
calories 598
carbohydrate 53.4 g
cholesterol 146 mg
total fat 33 g
protein 23.8 g
sodium 733 mg
dietary fiber 2.9 g
calcium 262 mg
Nutritional information provided by MasterCook II, 1996. 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
