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Cape
Lobster and Rock Shrimp Cake with Crawfish Salad and Grain Mustard Butter Chef Bill Brodsky of Twenty Eight Atlantic at Wequassett Inn - Chatham Cape Cod, MA Adapted by StarChefs Yield: 6 Servings For the Lobster and Rock Shrimp Cake: 1 pound raw lobster meat 1/2 pound raw rock shrimp 2 Tablespoons whole grain mustard 2 Tablespoons mayonnaise Juice of 2 lemons 1 egg 3 Tablespoons chopped chives Salt and white pepper, to taste 1/2 cup panko bread crumbs (sold in Japanese markets) 1 ounce olive oil Caviar to garnish (optional) Crawfish Salad (see recipe below) Grain Mustard Butter (see recipe below) In a large bowl combine the lobster, shrimp, mustard, mayonnaise, lemon juice, egg, chives, salt and pepper. Mix in 1/4 the panko; refrigerate for one hour. Portion the mixture into individual patties, about 2 Tablespoons each. Lightly dust the top and bottom with the remaining panko. In a nonstick pan heat the olive oil over medium heat; add the individual patties. Cook until lightly brown on one side and then flip over to brown the other side, approximately 1 minute per side. Place in a 350-degree oven for 3-4 minutes until cooked through. Serve with Crawfish Salad and Grain Mustard Butter. Garnish the plate with a poached whole crawfish (tail shell removed) and caviar. For the Crawfish Salad: 1/2 pound cooked crawfish meat 2 Tablespoons chopped chives 2 Tablespoons mayonnaise Juice of 1/2lemon 1 teaspoon minced chipolte pepper Salt and white pepper, to taste In a large bowl combine all the ingredients; adjust seasonings and reserve. For the Grain Mustard Butter: 4 ounces white wine 1 teaspoon minced shallot 1 bay leaf 10 whole black peppercorns 2 ounces. heavy cream 6 ounces. butter, diced and chilled 1 Tablespoon whole grain mustard 1 Tablespoon chopped tarragon Salt and white pepper, to taste Combine wine, shallot, bay leaf, and peppercorns in a heavy non-reactive pan. Reduce mixture over low heat until only 1 teaspoon of liquid remains in the pan. Add the cream and reduce by half. Whisk in chilled butter one piece at a time until all the butter has been added and the sauce has a creamy texture. Immediately strain the sauce through a fine mesh sieve; mix in the mustard, tarragon, salt and pepper. Store the sauce somewhere warm until use. |
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