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Appetizers | |
| 1 pound (approximately 2 cups) cooked fresh or frozen lobster meat 1 to 2 jalape�o chile peppers, seeded and finely diced (or to taste) 1 red bell pepper, seeded and diced 1 teaspoon fresh thyme leaves � teaspoon ground allspice � teaspoon dry mustard 1 tablespoon granulated sugar 1 large egg 2 tablespoons mayonnaise 2� cups dry unseasoned breadcrumbs, divided 4 tablespoons butter Papaya Mayonnaise 1 cup finely-peeled and chopped papaya (about 1 medium) Juice of 1 medium lime 2 tablespoon granulated sugar 2 tablespoons good-quality mayonnaise | |
| To prepare papaya mayonnaise, remove the papaya skin and seeds, and discard. Use a food processor to pur�e the papaya and the juice of the lime until smooth. You should have approximately 1 cup of papaya pur�e. Transfer to a small mixing bowl and add the sugar and mayonnaise. Stir until smooth. Chill in refrigerator until ready to serve. To make the patties, in a food processor, pulse the lobster, jalape�o peppers, and red pepper just enough to break the lobster into small pieces. Transfer lobster mixture to a large bowl. Add thyme, allspice, mustard, sugar, egg, mayonnaise, and � cup of bread crumbs, mixing well. Divide the mixture into 16 portions and form into small patties. Place onto a baking sheet lined wither with parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight. Place remaining bread crumbs in a flat dish or shallow dish dish; lightly dredge chilled lobster patties in the crumbs. In a large non-stick frying pan over medium heat, heat butter until hot but not smoking; add more butter if needed. Gently lay chilled lobster cakes onto bottom of the pan; fry 3 to minutes per side or until until golden brown on each side. Remove from heat and let drain on paper towels. Place 2 or 3 lobster patties onto individual serving plates and serve warm with Papaya Mayonnaise. | |
Unrated | |
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