Lobster Calabrese Recipe
Butter Poached Lobster Tail, Crispy Rice Lobster Cake, Lemon Grilled Asparagus, Bomba Calabrese Puree, Crispy Capers, Local Micros
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Tail
Crispy Rice Lobster Cake
Lemon Grilled Asparagus
Bomba Calabrese Puree
Crispy Capers
Garnish
Method
Lobster Tail Preparation
- 1
Butter Poach the Lobster
In a saucepan, melt the butter over low heat. Add the minced garlic and cook until fragrant. Add the lobster tails and poach them in the butter for about 5-7 minutes, or until cooked through. Season with salt, pepper, and fresh parsley. Remove from heat and keep warm.
Crispy Rice Lobster Cake Preparation
- 2
Make the Lobster Cakes
In a mixing bowl, combine cooked rice, chopped lobster meat, beaten egg, panko breadcrumbs, chopped green onions, and Old Bay seasoning. Mix until well combined. Form the mixture into patties.
- 3
Fry the Lobster Cakes
Heat oil in a skillet over medium heat. Fry the lobster cakes until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
Lemon Grilled Asparagus Preparation
- 4
Crispy Capers Preparation
- 5
Assembly
- 6
Plate the Dish
On a serving plate, add a portion of the bomba calabrese puree. Place the lobster cake on top, then the butter poached lobster tail beside it. Arrange the grilled asparagus on the side, sprinkle with crispy capers, and garnish with local microgreens.