Asian Maine Lobster Cakes with Tarragon Aioli
Chef Scott Samuel from The Culinary Institute of America makes lobster cakes with an Asian twist. He adds coconut milk, ginger, sweet chili sauce and cilantro to the cakes and pairs them with a tarragon aioli dipping sauce.
Eggs 1 ea.
Coconut milk ¼ cup
Fresh ginger, minced fine 1 Tbsp.
Scallions, minced ¼ cup
Cilantro, minced ¼ cup
Sweet chili sauce 1 Tbsp.
Cayenne 1/8 tsp.
Kosher salt ½ tsp.
Carrs cracker crumbs, ground fine ½ cup
Fresh lobster crab meat, diced 1¼ lb.
Carrs cracker crumbs, for breading 1½ cups
Olive oil, for cooking
Tarragon aioli as needed
Garden greens as needed
Olive oil as needed
Lemon juice as needed
To make the lobster cakes: In a large mixing bowl, combine the eggs, coconut milk, and fresh ginger and whisk to combine.
Add the scallions and cilantro, the chili sauce, cayenne, kosher salt, and cracker meal to the bowl and stir.
Incorporate all the ingredients. Add chopped lobster meat and mix until well combined.
Using a ¼ cup measure, or your hands, form 2-inch discs out of the lobster cake mixture and dip each into the cracker crumbs.
Make sure they are lightly coated all around, and set aside on a cookie sheet that fits into the refrigerator. Continue with the remaining crab cake mixture. Chill for 30 minutes.
To cook the lobster cakes: Heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan with a thin film. Add the cakes one at a time, making sure not to crowd them in the pan. Cook on the first side for about 4 minutes, then flip each cake to the other side, and cook for another 4 to 5 minutes. You are trying to get a nice brown crust while heating the crab cake through.
Serve with the tarragon aioli and the side salad.