Recipes Inspired by the Mothers of Celebrity Chefs and
Cookbook Authors
Lobster Cakes
By Sarah Stegner, 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!"
Serves 2
Ingredients:
- 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.
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