Lobster Cakes. Apparently my sister has rich tastes. Actually I know she's got rich tastes. She definitely needs a sugar daddy (applicants please send references to firstname.lastname@example.org). When it was her turn to choose the next recipe of the Stirring the Pot Challenge, she chose lobster cakes. Not what I would pick on a teacher's salary, but I digress.
This was a very tasty recipe - the aioli was phenomenal. It had a real bite- salty, acidic, creamy. Just what I wanted to contrast the buttery, almost flat taste of the lobster.
But to be honest, I had a real problem trying to get the cakes to stick together. Tyler said in the instructions " The mixture should just hold together in a ball in the palm of your hand." Mine absolutely did not. Perhaps it had to do with the quality of the lobster. It was frozed when I purchased it. But for goodness sake, for only half of a pound it was $28 at Whole
I tweaked it a little by making toast points for the cakes to sit on - just by pan frying buttered bread. In addition after sauteing the lardons and removing them from the pan, I put one pint of cherry tomatoes into the pan to brown. Then I added these burst tomatoes to the frisee salad.
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