A Royal Welcome Recipe
Crispy Maine Lobster “Cake” with Sauce Américaine, Early California Asparagus and Wild Flowers.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Lobster Cakes
In a large bowl, combine the lobster meat, Panko breadcrumbs, mayonnaise, Dijon mustard, chopped green onions, lemon juice, egg, salt, and black pepper. Mix until well combined.
- 2
Form the Cakes
Shape the mixture into small cakes, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Refrigerate the lobster cakes for at least 30 minutes to firm up.
- 4
Cook the Asparagus
While the cakes are chilling, bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender-crisp. Drain and set aside.
- 5
Cook the Lobster Cakes
Preheat a skillet over medium heat with a little oil. Cook the lobster cakes for about 3-4 minutes on each side or until golden brown.
- 6
Prepare the Sauce Américaine
In a small saucepan, combine 1 cup of lobster stock, 1/2 cup of heavy cream, and simmer for 10 minutes. Season with salt and pepper to taste.
- 7
Plate the Dish
To serve, place the lobster cakes on a plate, arrange the asparagus alongside, drizzle with Sauce Américaine, and garnish with wild flowers.
