Pecan Crusted Lobster Cakes With Pumpkin Ginger Cr... Recipe

Directions:

1. Pecan Cornbread
2. 3 1/2 cups all-purpose flour
3. 1 cup chopped pecans
4. 2 cups cornmeal
5. 1 cup light brown sugar
6. 1 teaspoon salt
7. 2 tablespoons baking powder
8. 4 eggs lightly beaten
9. 3 cups milk
10. 1/2 cups unsalted butter, melted
11. 2 1/2 tablespoons vegetable oil
12. Preheat oven to 350. Prepare a half-sheet pan with non-stick spray. Grind flour and pecans in food processor until finely crumbed. Stir flour mixture and remaining dry ingredients together in a large mixing bowl, and form a well in the center. In a separate bowl, blend wet ingredients, then stir into the dry ingredients, just until combined. Do not over mix. Spread batter evenly in the prepared sheet pan and bake 30-35 minutes, or until light brown and bread springs back when touched in the center.
13. Pumpkin Ginger Crème Fraiche
14. 1 cup heavy cream
15. 1 cup sour cream
16. 2 tablespoons ginger, grated and strained for juice in a mesh sieve (discard solids)
17. 2/3 cup cooked pumpkin puree, fresh of canned
18. To taste salt and pepper
19. Mix heavy cream and sour cream in a non-reactive bowl. Cover and set out at room temperature for 6-8 hours. Stir in ginger juice, pumpkin, salt and pepper. Keep refrigerated until serving time. A squeeze bottle can be used to drizzle the crème fraiche over the lobster cakes.