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Lobster Recipes
Entrees
Pecan Crusted
Lobster Cakes with Pumpkin, Ginger Crème
Fraiche
(Serves 20 as Appetizer or 10 as Entrée)
For Lobster Cakes
1 cup fresh corn kernels
1 tablespoon corn oil
1/2 teaspoon salt
To taste freshly ground pepper
2 cups pecan cornbread (recipe follows),
slightly stale, cut into ½" cubes
2 tablespoons shallot, minced
1 1/2 pounds cooked lobster meat, roughly
chopped
4 ounces cream cheese, softened
1 teaspoon Worcestershire sauce
1/4 cup prepared mayonnaise
To taste freshly ground nutmeg
On high heat, in a medium skillet, brown the
corn kernels in the corn oil and season
lightly with salt and pepper to taste. Remove
pan from heat and put cooked corn kernels into
a large mixing bowl. Stir in remaining
ingredients, blending well. Form lobster cakes
with a two ounce scoop. (Make approximately
twenty cakes.) Cakes may be prepared to this
point and refrigerated up to two days.
Presentation
1 cup pecans
3 cups pecan cornbread, dried slightly at room
temperature
To taste clarified butter or olive oil for
sautéing
In a food processor, pulse pecans and pecan
cornbread until finely ground. Press cakes
into crumb mixture, and then sauté in
clarified butter or olive oil on medium heat
until lightly browned and warmed through.
Place on warmed plate and drizzle with Pumpkin
Ginger Crème Fraiche (recipe follows).
Pecan Cornbread
3 1/2 cups all-purpose flour
1 cup chopped pecans
2 cups cornmeal
1 cup light brown sugar
1 teaspoon salt
2 tablespoons baking powder
4 eggs lightly beaten
3 cups milk
1/2 cups unsalted butter, melted
2 1/2 tablespoons vegetable oil
Preheat oven to 350. Prepare a half-sheet pan
with non-stick spray. Grind flour and pecans
in food processor until finely crumbed. Stir
flour mixture and remaining dry ingredients
together in a large mixing bowl, and form a
well in the center. In a separate bowl, blend
wet ingredients, then stir into the dry
ingredients, just until combined. Do not over
mix. Spread batter evenly in the prepared
sheet pan and bake 30-35 minutes, or until
light brown and bread springs back when
touched in the center.
Pumpkin Ginger Crème Fraiche
1 cup heavy cream
1 cup sour cream
2 tablespoons ginger, grated and strained for
juice in a mesh sieve (discard solids)
2/3 cup cooked pumpkin puree, fresh of canned
To taste salt and pepper
Mix heavy cream and sour cream in a
non-reactive bowl. Cover and set out at room
temperature for 6-8 hours. Stir in ginger
juice, pumpkin, salt and pepper. Keep
refrigerated until serving time. A squeeze
bottle can be used to drizzle the crème
fraiche over the lobster cakes.
Jean Coughlin
Kristina's Restaurant & Bakery
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Questions and wholesale inquiries
1-800... or
ayup@coastallobster.com