Recipes

Maine Lobster Cakes

Making Monday fancy…ish with my self-made Brown Butter Lobster Ravioli with Tomato Cream Sauce. Fresh pasta dough (or wonton wrappers to hold matters easy) filled with a simple however scrumptious nutty browned butter lobster and ricotta cheese filling. Serve this homemade ravioli with a delicious creamy tomato basil sauce that in reality compliments the delicate, buttery, herby flavors of the lobster. This is the suitable date night pasta to make any time you’re looking for a unique dinner to revel in at home.

Maine Lobster Cakes
Maine Lobster Cakes

Ingredients

  •  2 1/2 pounds lobster
  •  2 bread slices, crust removed
  •  1 to 2 tablespoons milk
  •  1/2 teaspoon salt
  •  1 tablespoon mayonnaise
  •  1 tablespoon Worcestershire sauce
  •  1 teaspoon minced parsley
  •  1 tablespoon baking powder
  •  1 large egg, beaten
  •  1 tablespoon butter (to fry in)

Method

Step 1

Cook the lobsters and take out the meat; don’t forget to take out the large vein-like tract in the tail.

Step 2

Make crumbs out of the bread.

Step 3

In a bowl put all the ingredients except for the butter and mix well.

Step 4

Make cakes–trying not to pat them too firm–just so they hold their shape.

Step 5

Melt the butter in a frypan and put cakes in it; fry slowly till golden.

Nutritional

  • Serving Size: 1 (317 g)
  • Calories 288.4
  • Total Fat – 7.3 g
  • Saturated Fat – 2.9 g
  • Cholesterol – 380 mg
  • Sodium – 2000.5 mg
  • Total Carbohydrate – 2.3 g
  • Dietary Fiber – 0 g
  • Sugars – 0.8 g
  • Protein – 50.9 g
  • Calcium – 507.3 mg
  • Iron – 1.6 mg
  • Vitamin C – 0.7 mg
  • Thiamin – 0.1 mg
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