Tyler Florence :: Stirring the Pot :: Deux

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 zegliano@gmail.com). 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 Paycheck Foods. Maybe my bread crumbs were too coarse - I did use my homemade breadcrumbs after all. And perhaps I slightly overestimated two slices worth. Or maybe the problem was with the recipe. It only calls for one egg white and 1/4 cup mayonnaise to bind one whole pound of lobster and 2 slices of white bread made into crumbs. That just doesn't seem like enough to me. They did stick together enough to form loose lumps in the frying pan. So I just went with it. I'd make this again for sure, but perhaps I would use only fresh, never frozen lobster.

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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