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Lobster Recipes
Entrees
Maine Harvest
Lobster and Corn Cakes with Sweet Chili Aioli
(Serves 15)
10 pounds Maine hard-shell lobsters, steamed,
meat removed and coarsely chopped
6 ears corn, cooked and shucked from the cob
½ tablespoon Old Bay Seasoning
2 cups scallop mousse (recipe follows)
1 cup fresh breadcrumbs
1 recipe sweet chili aioli (recipe follows)
Combine lobster meat, corn, Old Bay Seasoning
and scallop mousse. Sift in breadcrumbs just
until lobster mixture binds. Form into patties
approximately three inches wide and one inch
thick. Sauté the cakes in butter until brown
and finish in a 350 oven for approximately ten
minutes or until the scallop mousse sets.
Press lightly to test firmness. Serve two
lobster and corn cakes on a bed of mesclun.
Ladle two tablespoons of sweet chili aioli
into a large decorative kale leaf and place
alongside cakes.
Scallop Mousse
1-1/2 pounds Maine sea scallops
1/3 cup cream
2 each eggs
Put all ingredients in a food processor and
process until smooth.
Sweet Chili Aioli
1 cup crushed dried red chilies
½ cup minced garlic
1-1/2 cups sugar
2 cups water
2 cups white vinegar
½ cup homemade mayonnaise (recipe below)
Make red chili sauce by combining first 5
ingredients in a saucepan, cook and reduce
until syrupy. Combine 2 tablespoons of red
chili sauce to mayonnaise and stir.
Mayonnaise
2 tablespoons egg, well beaten
1 large egg yolk
1 teaspoon fresh lemon juice
¼ teaspoon salt
¾ cup oil
In food processor combine until well blended
(about 30 seconds) well beaten egg and egg
yolk. Add fresh lemon juice and salt. Process
7-8 seconds. With machine running, add oil in
a thin stream until the mixture emulsifies.
Scrape down sides and give final pulse.
Note: Home cooks can substitute ½ cup good
quality mayonnaise (Hellmann's or Kraft) and
two tablespoons bottled Thai sweet chili sauce
(Nu'o'e cham ga).
Peter Krinsky
Surry Inn
Silver Medal Winner
1999 Great Taste of Maine
Lobster Governor's Tasting
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Questions and wholesale inquiries
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ayup@coastallobster.com