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Lobster Recipes
Appetizers
Warren's Lobster Griddle Cakes
(yield 80)
4 cups water
2 Tablespoons lobster base
2 cups cornmeal
8 each eggs
1 cup olive oil
1½ quarts buttermilk
1 teaspoon salt
1½ cup dried chives
1 teaspoon cayenne
4 cups flour
3 Tablespoons baking powder
2 teaspoons baking soda
4 pounds lobster meat, diced (may be previously frozen)
Place water and lobster base in a sauce pan and begin to heat
over medium heat. Whisk the mixture to insure that the base
dissolves properly. Once the water is close to boiling, add
the corn meal and whisk vigorously to avoid lumps. Remove from
heat.
Mix together eggs, olive oil, buttermilk, salt, chives, and
cayenne. Place cornmeal mixture into a mixing bowl and with a
whip add the egg mixture. Mix on medium speed.
Combine flour, baking powder and baking soda. Add this mixture
to mixing bowl and whip until incorporated. Do not overmix and
be sure to scrape the sides of the mixing bowl during the
mixing process. It is quite important to mix everything
together as quickly as possible. The cornmeal mixture will
cause the batter to be lumpy if it cools too much.
Fold the diced lobster meat into the batter mix. Drop griddle
cakes from a two ounce ladle onto a hot, oiled griddle. Once
bubbles start to form in the center of the griddle cake, flip
with spatula. Serve with fresh lemon wedges and tarter sauce.
Chef Bradley Cunningham
Warren's Lobster House
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com