Tag Archives: Lobster

Lobster Cake with Tomato Tartar Sauce (Blanchard’s on Anguilla)

I am not sure if you have ever tried this but sometimes when I am at a restaurant I ask the server what their favorite thing on the menu is, especially if I am torn at what I might want to order.  This last Friday night was our last night of vacation we were on the Caribbean island of Anguilla.

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While we waited for our table to be set I opened a cookbook that was sitting on the table; it opened to somewhere in the middle and I saw Vermont Cheddar Soup – I thought that was odd but looked good, maybe I might purchase a copy out of sheer interest.

We had all decided; our son came with us on vacation; that were not going to order any apps.  When one of our many servers came to the table, they were all very attentive; I asked him what was his favorite thing on the menu? He mentioned the Lobster Crab Cakes; we ordered them to share and that was when I decided I was going to buy their cookbook, they were excellent and I was SO happy to see the recipe listed for Lobster Cakes.

On the plane home I read the entire cookbook cover to cover and found several things I want to try my hand at making.  Here is the first recipe I wanted to share it with you.

Oh the deal with Vermont being part of their cook book is they are originally from Vermont and now split their time between Anguilla in the winters and Vermont in the summers. Sounds like a pretty awesome gig to me.

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Blanchard’s Lobster Cakes with Tomato Tartar Sauce – I made 22 cakes – freeze cooked leftovers – re-heat in the oven just till warm – about 15-20 minutes.

5 Tbs unsalted butter

¾ cup AP Flour

2 cups Milk

1 Pound cooked lobster meat, coarsely chopped and patted dry (you can substitute crab or shrimp or any combo)

1 cup red bell pepper, diced small and patted dry

¼ scallions (white and green), thinly sliced

½ tsp cayenne pepper

¾ tsp salt

½ Tbs freshly cracked black pepper

2+ cups fresh bread crumbs

Olive oil and butter for sauteing

1 ½ cup tomato tartar sauce – see below

In a large deep sided saucepan, heat the butter over low heat until it stops foaming. Add the flour gradually and cook for 2 minutes, it is very dry, whisking continually. Add the milk ½ cup at a time, whisking constantly to get rid of the lumps. Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from the heat and set aside.

In a large bowl, combine the lobster, peppers, scallions, cayenne, salt and pepper. Add 1 cup of bread crumbs, you will want this a little sticky, if too much, add a little more breadcrumb; add the milk mixture, and mix well. Cool to room temperature, shape into small 1 – 1 ½ inch balls and flatten slightly. The lobster cake should be about ½ inch thick. Coat the cakes with more breadcrumbs.

Heat butter and olive oil in a saute pan over medium high heat until hot but not smoking. Cook the cakes until golden brown on both sides. Drain on a paper towel and serve hot with Tomato Tartar Sauce.

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Tomato Tartar Sauce

1 cup Hellman’s mayonnaise

1 Tbs freshly squeezed lemon juice

1 tsp tomato paste – (I LOVE the tube tomato paste from Amore – it keeps for a VERY long time in the fridge once opened – Buy it you wont be disapointed)

2 Tbs minced onions

1 Tbs capers, rinsed, drained and chopped

¼ cup minced dill pickles, patted dry

Salt and freshly cracked black pepper

In a small bowl, whisk together the mayo, lemon juice and tomato paste. Add the onion, capers, pickles, and salt and pepper, and whisk until blended

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Great Tip

an easy way to get the sweet lobster meat out of the legs is to use a rolling pin – though as a child we used to just suck the meat out – that was my first taste/joy of eating lobster.

Lobster Cakes

Last week was a long busy week.  So the weather being perfect on Friday we decided to chill out on the patio with no real plans.  I was on my way to the patio when my mother-in-law and niece stopped over for a minute; yeah right!  I opened a bottle of wine and that was it. When my son got out of the shower he came out; when my husband got home he did not even go into the house, just walked right over sat right down work clothes and all.  After a couple of glasses they called my father-in-law to see if he wanted to walk over; they live next door. It was obvious we were all going nowhere fast.

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Now to feed everyone without spending time doing it!  I had no intention of “making” dinner remember we were chilling out tonight. I decided this was a great opportunity to get rid of some of the fruit that was going to go bad if not eaten soon.  It amazes me that fresh strawberries can be in plain sight when you open the fridge but my guys won’t eat them.  Same goes for all fruit that requires effort in my house, as soon as I peel, slice, wash etc. they can’t get enough of them but until I do, they sit! I grabbed a platter and a bunch of small bowls and washed and cleaned, grapes, cherry’s, strawberries and blueberries.  The bowls all came back empty except for the blueberries, not a lot of flavor.

Our patio guests were still sticking around so for the next round I brought out caprese salad, I used up the last of my tomatoes, some leftover mozzarella and luckily I had a leftover French baguette so I crisped up some crostini’s.  Still outside and another bottle of wine opened. I brought out various cheese, some leftover ham slices and crackers.  The mosquitos (NH’s state bird) finally drove us inside around 7:30.  I believe another bottle of wine was opened.  I had some leftover salsa and a half eaten bag of chips.  Had is the optimum word.  Everything I brought out they ate.  Last but not least I had made up and froze some lobster cakes a week or so ago from leftover lobster, yes we had lobsters we could not eat. I heated up the oven threw them in a bit and made a quick dipping sauce from mayo, sweet relish and Frank’s hot sauce.  My in-laws kept commenting that my fridge has a better variety of stuff versus theirs.

They all wanted to know when I would be cleaning out my fridge again so they could all come and sit for a spell. stairs 009 stairs 014 stairs 021 stairs 025 stairs 029

 

 

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Lobster Cakes

2 fresh Maine lobster meat cut up in nice size pieces

1 large egg

¼ cup mayo

1½ tsp Dijon mustard

1½ tsp Old Bay seasoning

1 tsp fresh lemon juice

½ tsp Worcestershire sauce

Kosher Salt

1¼ cups fresh breadcrumbs from white bread

1 Tbs chopped fresh parsley

1 Tbs unsalted butter

Place lobster in a medium bowl and set aside

In a small bowl whisk the egg, mayo, mustard, old bay, lemon juice, Worcestershire and ¼ tsp salt. Scrape mixture over the lobster and mix gently, do not over mix.

Sprinkle the breadcrumbs and the parsley over the mixture and mix them thoroughly but gently, you don’t want to turn this into mash it should be loose.  Cover and refrigerate for 1 to 3 hours.

Shape the mixture into 7 to 9 cakes about 1 inch thick. In 12 inch skillet heat the butter and a little olive oil over medium heat. When the butter is frothy, add the cakes to the pan.

Cook until dark golden brown about 4 minutes. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned. 4-5 minutes.

Serve with salsa or another condiment. Again I made a quick mayo, relish, hot sauce that was a huge hit; remember they ate all of the salsa earlier.

Surf & Turf and Asparagus Risotto

My daughters last dinner at home before heading back to Japan was simple, delicious, expensive but worth every penny!  She wanted lobster since she cannot get a Maine lobster in Japan and since we are true New Englander’s that is the only kind of lobster we like. Trust me I have tried lobster in the Caribbean on several occasions from Cancun to Anegada and several places in between.  The only reason we keep trying it, is people rave about it at this location or this restaurant on this island etc.  So when we mention that we are from New England and we really only like Maine Lobsters they try very hard to build up what they experienced and that we just HAVE to try it.  So on a few occasions we bend and order it; YUP there is still nothing like cold water New England Maine lobster.

Cancun Surf & Turf 2013

Cancun Surf & Turf 2013

 

Anegada Lobster 2012

Anegada Lobster 2012

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Steak is also something my daughter doesn’t really have a chance to enjoy being in so far from home.  So for this meal we bought our most favorite cut of meat Delmonico Ribeye.  Added a little Adobo, fresh cracked black pepper and a little kosher salt and that is all you need; oh and cook it to medium rare and then it just melts in your mouth.  My mouth is watering right now!

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Lobster is very easy to make, generally one per person is fine.  Fill your largest pot with salted water cover and once it comes to a rolling boil add a lobster or two at the most, cover, set a timer for 12 minutes.  Remove from the pot and place on a platter or baking sheet with side, they are messy so if you have as a nice a husband as mine he will get all the meat out of the shells for you.  The mess stays on the tray and you can just toss; take the trash out of the house immediately or better yet make and eat this alfresco.

 

Risotto though time consuming is worth the extra effort.  I added asparagus to this one because we all love it except for my son but he doesn’t mind it as much in this form.

Risotto 

1 ½ Cup Arborio Rice

1 Quart Chicken Stock

½ Cup White Wine

1 medium shallot or small onion chopped finely

3 Tbs unsalted butter

1 Tbs Olive Oil

¼ Cup grated Parmesan Reggiano

1 Tbs chopped Parsley

Kosher Salt to taste

Bunch of Asparagus trimmed and cut into bite size pieces – boil in a little water just till tender but still crisp; remove to ice bath to stop the cooking process.

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock just stays hot.

In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.

Add the rice and stir briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so; until there is a slightly nutty aroma. Don’t let the rice turn brown.

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Add the wine and cooking while stirring, until the liquid is fully absorbed. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Note: It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

The rice will take on a creamy consistency as it begins to release its natural starches. Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed.

Stir in the remaining 2 Tbs butter, the parmesan cheese and the parsley, and season to taste with kosher salt.

Risotto turns glutinous if held for too long; you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate.