Recipes Inspired by the Mother's of Celebrity Chefs and Cookbook Authors

Sarah Stegner's Lobster Cakes
Executive chef, The Dining Room Ritz Carlton, Chicago IL
"Coming from a family with three generations of female cooks (my grandmother was a caterer ‘before women did those kinds of things'), Mother's Day was always a good time for my mother, grandmother and me to get together and share recipes and cooking ideas. The table was the center of the family, especially during holidays. Now I like to invite my mother in to The Dining Room at The Ritz-Carlton for Mother's Day brunch!"

Lobster Cakes
  • 1 Lb 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
  • 1 Tbsp fresh herbs (chopped parsley, chives, and tarragon)
  • 2 Tbsp olive oil
  • 1/8 cup lobster gloss (a reduction of lobster stock)
  • Grated zest of one lemon
  • Fresh ground pepper
  • Salt
Method: Roast 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 saute 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. Saute the cakes in a small saute 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.

Serves 2

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