Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Potato-crusted Lobster Cakes
Famous Authors (View All Authors)
Fishandseafood - Potato-crusted Lobster Cakes Post by :a4tech Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2379

Click below to download : Fishandseafood - Potato-crusted Lobster Cakes (Format : PDF)

Fishandseafood - Potato-crusted Lobster Cakes

1/2 pound fish flesh (cod, bass, or similar fish)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
6 ounces heavy cream
1 tablespoon Dijon mustard
1 1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons hot pepper sauce
1 1/2 pounds lobster meat, diced and cooked
6 Idaho potatoes
2 ounces butter
1/2 lemon, juiced
flour to dredge
4 ounces vegetable oil


In a food processor, puree the fish with salt, pepper, and cream to make a mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster meat into the mousse until it is completely mixed.

Grate the potatoes and rinse under cold water until the water is clear. Drain and squeeze dry.

Melt the butter and drizzle over the potatoes. Mix together with lemon juice. Divide the lobster meat into 3-ounce portions to make 8 cakes. Roll each portion into a ball. Individually roll each ball in the potatoes and press into cakes. Dredge the cakes in flour.

Heat a medium saute pan until hot; add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium and brown cakes on both sides. Drain cakes on paper towels.

Serve hot with roasted vegetable salad. Yield: 4 servings





If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Lobster -  Red Lobster's Lobster Fondue Fishandseafood - Lobster - Red Lobster's Lobster Fondue

Fishandseafood - Lobster -  Red Lobster's Lobster Fondue
Serves : 8 Prep. Time : 0:15 16 oz. Velvita® - cubed, low fat okay 1/2 cup milk - low fat okay 1/2 tsp. cayenne pepper 1/2 tsp. paprika 1 lobster tail - broiled or 1/4 Lb. crawfish tail meat - broiled 1/2 cup chopped red bell pepper 2 Tbsp. fresh parsley - minced Combine all ingredients except red pepper and parsley in a saucepan. Heat on medium-low heat, stirring constantly, until cheese has melted. When ready to serve, garnish with red bell pepper and parsley. NOTES : Dip torn pieces of French or Italian bread in fondue.
PREVIOUS BOOKS

Fishandseafood - Lobster -  Lobsters Filled With Thermidor Sauce Fishandseafood - Lobster - Lobsters Filled With Thermidor Sauce

Fishandseafood - Lobster -  Lobsters Filled With Thermidor Sauce
Broiler Ready 2 LB Live Lobster - 2 Each Butter - 3 Teaspoons Flour - 2 Teaspoons Minced Shallots - 1 Tablespoon Heavy Cream - 1/4 Cup Salt & Pepper - To Taste Paprika - 1 Teaspoon Cayenne - Pinch Sherry Wine - 1 Tablespoon Shredded White Bread - 1 to 2 Cups Hard Grated Cheese - 2 Tablespoons Melted Butter - 2 Tablespoons Butter Pats - 8 Each Prepare the lobsters for broiling. Crack the claws with a cleaver or a heavy French knife. In a sauce pan bring 1 Cup of water to a boil, add the lobster claws,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT