Lobster Cakes
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INGREDIENTS 1 pound live lobster, shells removed, cooked and cleaned
1/4 cup Brioche bread crumbs
1 shallot
1/4 cup peppers, roasted and diced
1 pinch cayenne pepper
1 tablespoon fresh herbs (chopped parsley, chives, and tarragon)
2 tablespoons olive oil
1/8 cup lobster gloss (a reduction of lobster stock)
Grated zest of 1 lemon
Fresh ground pepper
SaltRoast the pepper in a 500 degree oven until the skin is slightly charred. Then remove it from the oven and allow to cool slightly. Peel the skin off the pepper and remove the core and seeds. Dice into small pieces.
Peel and mince the shallot. In a small sauté pan, cook the shallots in olive oil until they are translucent. Finely chop the tail and nuckle meat of the lobster. Mix the meat, cayenne, lemon zest, herbs, pepper, salt, and lobster gloss, reserving a small amount of the bread crumbs and all the olive oil. Season to taste. Form the mixture into two circles. Lightly coat the cakes with the remaining bread crumbs. Refrigerate until ready to serve.
Sauté the cakes in a small sauté pan with a little olive oil until they are golden brown on both sides. Serve warm. Gently heat the claws in butter until they are warm. Garnish each cake with a lobster claw.