Makes About 3 Dozen Small Lobster Cakes
1 Pound Cooked Maine Lobster Meat, Chopped Medium Fine
2 Large Red Bell Peppers Cut into Large Pieces
2 Shallots
1 Bunch (About 6) Scallions, White Part Only
2 Sprigs Fresh Tarragon, Stems Removed
½ Cup Flat Leaf Parsley, Stems Removed
2 Tablespoons XVOO
¾ Pound Raw Small Shrimp, Peeled and Deveined
1 Large Egg White
¾ Cup Heavy Cream
1 Teaspoon Fine Sea Salt
½ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Cayenne Pepper
1 Tablespoon Fresh Lemon Juice
¼ Cup Mayonnaise
2 Tablespoons Dijon Mustard
½ Teaspoon Tabasco
2 Teaspoons Worcestershire Sauce
3 Cups Panko Bread Crumbs
Vegetable Oil For Frying
Place the chopped lobster meat in a large mixing bowl. Set aside.
In the bowl of a food processor fitted with the steel blade, finely chop the red pepper, shallots, scallions, tarragon and parsley. Remove from the bowl and drain in a fine mesh strainer over a bowl, pressing down on the solids to get out as much moisture as possible. The drier the better.
Heat the XVOO in a medium sauté pan over medium high heat. Add chopped vegetables and sauté until fragrant, about 3 minutes. Set aside, cool to room temperature.
In the same food processor bowl add the shrimp and puree. With the motor running, slowly add cream and egg white to pureed shrimp through the feed tube.
Add shrimp mousse and sautéed vegetables to the lobster meat. Add salt, pepper, lemon juice, mayonnaise, mustard, Tabasco and Worcestershire to lobster/vegetable mixture and gently fold ingredients together until well blended. Cover and refrigerate for at least 4 hours or overnight.
Place half of the panko crumbs on a half-sheet pan. Measure out 1 small ice cream scoop of the mixture into the crumbs. Continue measuring out the mixture in this manner until you have about 20 balls. Gently coat the balls with the panko crumbs forming them into small cakes. Place the cakes on a half-sheet pan lined with parchment. Repeat with the rest of the lobster mixture. You should end up with 2 half-sheet pans with about 18 lobster cakes on each pan. Freeze the cakes several hours or overnight.
When ready to cook, heat the oil to 350° in a deep fryer or a deep large pan such as a Dutch oven. (Use only enough oil to fill the pan up half way.) Fry the frozen cakes in small batches until golden brown gently turning as the sides turn golden, about 3 or 4 minutes. Remove to a wire rack to drain. Place in oven to keep warm if serving immediately or you can cook in advance, drain, cool and refrigerate. To reheat, place in a 350 degree F oven for 5 to 7 minutes.
Serve warm with Remolaude Sauce, or Ancho Chili Preserves.
