Spicy Lobster Cakes With Mango And Avocado Salsa
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
63
Sourness
49
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Mayonnaise2 tbsps
Chives (chopped)2 tbsps
Tarragon (chopped fresh)1 tbsp
Dijon Mustard1 pinch
Cayenne Pepper2 tbsps
Butter (melted)1 large
Mango (chopped)Directions:
1
Bring a large pot of water to a boil and prepare an ice water bath
2
Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes
3
Transfer them to the ice bath to stop the cooking process, about 2 minutes
4
Remove the meat from the shells, chop into small pieces and set aside
5
In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper
6
Add the lobster meat, melted butter and 1 cup of the panko and mix to combine
7
Put the remaining 1 cup panko on a baking sheet
8
Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet
9
Heat the olive oil in a large nonstick skillet over medium-high heat
10
Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side
11
Serve topped with the Mango and Avocado Salsa
12
Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped
13
Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine