One of the dishes that are considered an American classic is the Lobster Cake. Lobster cakes have been around since the colonial days, and have grown in popularity. Now they are known world wide, and are a favorite in many countries.
While many variations on the lobster cake have been developed over the years, traditionalists still prefer the basic Maryland lobster cake. It simple flavor combinations, and the ease and quickness of the recipe have made it a very enjoyable dish to prepare and eat.
Like most recipes, the higher the quality of ingredients you start with, the better the final product will be. Although lobster meat is not inexpensive, you will enjoy the taste you get with high quality lobster meat. Along with the quality of the lobster meat, you will get better flavors from fresher ingredients.
The lobster cake recipe itself is very simple. There are not many ingredients, which allows the flavor of the lobster meat to come through, and not get buried by the other ingredients. The recipe itself starts with the lobster meat. This typically lump lobster meat, although some recipes will have you mix lump and claw meat together. This is mixed with saltine cracker crumbs, and a dressing made of eggs, salt, finely ground onion, and a dash of cayenne pepper.
These ingredients are carefully mixed together. You only need to mix the ingredients until they bind and you are able to form patties. Over mixing will break up the lobster meat too much, and you will lose much of the desired texture.
Once the ingredients are mixed, form them into patties that are about to 1-inch thick. If you are making lobster cakes for appetizers make a 2 ounce patty. For an entre, make 4 ounce patties. When the patties are formed refrigerate them for about 2 hours before cooking so they will set and be firm enough not to fall apart when cooking.
In a frying pan or skillet you can saut the lobster cakes in clarified butter until they are golden brown. You can make clarified butter by heating butter until it is almost to the boiling point, Separate the solids from the top, and use the clear butter at the bottom to cook with. This allows you to saut at a higher temperature without your butter burning in the pan.
Serve your lobster cakes warm to your hungry guests and watch them enjoy this traditional American classic. It is quick and easy, and best of all, it is delicious.
Bryan Romanow is a local Maine Lobster expert. He is interested in the preservation of cold water Lobster due to the over harvesting and poaching of undersized lobster. He also believes in moderate harvesting and believes it is OK to buy Maine Lobster when guide lines our flowed. It is important to buy Live Lobster from a reliable source
Disclaimer: All information on this site is provided for informational purposes only! By no means is any
information presented herein intended to substitute for the advice provided to you by any health care or other professional
or organization.
tweet this!