Hampton Roads Lobster Cakes

Linda Debes made us H.R. Lobster Cakes with Fire Roasted Red Pepper Lattic and Homemade Remoulade.

Ingredients:

Lobster Cakes
1 to 1 1/2 lb. lobster in lumps
1 cup breadcrumbs(homemade best)
1/4 cup mayonnaise
1/4 cup diced fire roasted red pepper
3 tbsp fire roasted red pepper, chopped
1/8 cup diced green pepper
3 tbsp green onion chopped
2 eggs
1 tsp freshly squeezed lemon juice
1 tsp salt
1/2 tsp pepper
pinch of cayenne or red pepper
1/4 tsp garlic powder

For Frying
1/8 cup vegetable oil
4 tbsp butter

For Garnish
4 fire roasted red peppers for garnish
12 pieces of asparagus

Remoulade
3 tbsp cider vinegar
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped green onions
1/4 cup chopped celery
2 tbsp minced garlic
2 tbsp horseradish
3 tbsp ketchup
3 tbsp chopped parsley
1 tsp salt
2 tsp capers
1/8 tsp cayenne pepper
1/8 tsp freshly ground black pepper

Directions:

Lobster Cakes
Mix all ingredients except lobster well. Next fold lobster just enough to incorporate. Put skillet on medium/low heat with a little butter and a little vegetable oil so not to burn. Cook 3-4 minutes on each side. Fry till just golden brown. Lay lobster cake on several pieces of asparagus, then top with thinly sliced fire roasted red peppers and weave. The red pepper when eaten with the lobster cake is perfection! Drizzle homemade Remoulade around lobster cake. Serve while hot and enjoy!

Remoulade
Place all ingredients in processor and blend. Serve immediately.

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