Wasabi Lobster Potato Cakes |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 46 |
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These are really good with just the right amount of KICK.....Yeah baby Ingredients:
2 tablespoons olive oil |
1 tablespoon fresh shallots, finely chopped |
8 oz. cooked lobster meat, medium diced |
1/4 teaspoon fresh garlic, finely diced |
1 teaspoon lemon zest, finely grated |
1 teaspoon fresh thyme |
1 oz. cognac |
1 1/4 lb. potatoes, peeled |
2 eggs, beaten |
2 teaspoons wasabi paste |
1/4 cup fresh chives, thinly sliced |
3/4 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
3 tablespoons all purpose flour |
1/2 cup vegetable oil for frying |
Directions:
1. Place the olive oil into a large heated sauté pan; add the shallots, sauté for 3-4 minutes over medium heat until softened. Add the garlic and lobster meat and continue to cook for an additional 2 minutes. Add the thyme, lemon zest and cognac and allow to reduce. Remove from the heat to cool.
2. Coarsely shred the peeled potatoes using a food processor and immerse into ice water. In small batches place into towels and squeeze dry.
3. Place the potatoes into a large bowl; separately mix the eggs with the wasabi paste. Add to the potatoes along with the cooled lobster mixture, chives, salt and black pepper.
4. In batches place the vegetable oil onto a 375°F flat top grill; place 1/2 cup portions of the potato mixture onto the grill and flatten slightly. Sauté for 2-3 minutes or until golden brown; turn over and cook the second side an additional 2 minutes or until fully cooked. Remove from the grill and hold in a warm area for immediate plating.
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