Ingredients
- Lobster Cakes
- 11 oz cooked lobster meat cut into ½-inch pieces
- 1/2 tbsp garlic powder
- 1/4 tbsp celery seeds
- 2 tbsp old bay seasoning
- 2 tbsp celery, minced
- 1/4 tsp tabasco
- 2 tbsp parsley minced
- 1 ea eggs whisked
- 3 cups panko breadcrumbs
- 6 Avocados From Mexico
- 1 cup panko breadcrumbs
- 2 tbsp avocado oil
- Piquillo Pepper Dipping Sauce
- 1 cup onions diced
- 1 + 1/2 oz olive oil
- 2 ea cloves galic minced
- 1 + 1/2 c. piquillo peppers chopped
- 1/2 large lemon for juice
- fine sea salt for seasoning
- 1/4 cups microgreens for garnishing
Instructions
- LOBSTER CAKE: To make the lobster cake base, combine the first 9 ingredients. Cut the avocado into small dice and add to the mixture. Form into four cakes using about 2 ounces base for each and lightly coat in the breadcrumbs. To make one serving, heat avocado oil in a small non-stick fry pan over medium heat until it shimmers. Pan-fry 2 cakes until golden brown on both sides. Transfer to absorbent towels. Drizzle 1 ounce piquillo sauce on a serving plate. Place the cakes on the sauce. Garnish with a scattering of microgreens.
- PIQUILLO PEPPER DIPPING SAUCE: Sweat the onions in the oil until tender. Add the garlic and continue to cook until fragrant. Add the peppers and cook 1 to 2 minutes. Transfer to a blender, add the lemon juice and puree until smooth. Season with salt. Keep refrigerated until use.
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Did you know the avocado is a fruit, not
a vegetable? Learn more about the amazing avocado, including its rich history,
cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
