Name: Potato-Crusted Lobster Cakes
Prep time: 45 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Ground white pepper; 6 oz Heavy cream; 1 tb Dijon mustard; 4 oz Vegetable oil; 1/2 lb Fish flesh; (cod, bass, or; 1 1/2 ts Hot pepper sauce; 6 Idaho potatoes; 1 1/2 ts Worcestershire Sauce; 1/2 ts Salt; Flour to dredge; 1 1/2 lb Lobster meat; diced and; 1/2 Lemon; juiced; ; similar fish); 2 oz Butter

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INGREDIENTS

1/4 ts Ground white pepper
6 oz Heavy cream
1 tb Dijon mustard
4 oz Vegetable oil
1/2 lb Fish flesh; (cod, bass, or
1 1/2 ts Hot pepper sauce
6 Idaho potatoes
1 1/2 ts Worcestershire Sauce
1/2 ts Salt
Flour to dredge
1 1/2 lb Lobster meat; diced and
1/2 Lemon; juiced
; similar fish)
2 oz Butter

Servings

INSTRUCTIONS

In a food processor, puree the fish with salt, pepper, and cream to make a mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster meat into the mousse until it is completely mixed. Grate the potatoes and rinse under cold water until the water is clear. Drain and squeeze dry. Melt the butter and drizzle over the potatoes. Mix together with lemon juice. Divide the lobster meat into 3-ounce portions to make 8 cakes. Roll each portion into a ball. Individually roll each ball in the potatoes and press into cakes. Dredge the cakes in flour. Heat a medium saute pan until hot; add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium and brown cakes on both sides. Drain cakes on paper towels. Serve hot with roasted vegetable salad. Yield: 4 servings Per serving: 3212 Calories (kcal); 230g Total Fat; (63% calories from fat); 148g Protein; 146g Carbohydrate; 1004mg Cholesterol; 4105mg Sodium Food Exchanges: 9 Grain(Starch); 18 Lean Meat; 0 Vegetable; 0 Fruit; 44 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9361 Converted by MM_Buster v2.0n.

NOTES

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Potato-Crusted Lobster Cakes

1/4 ts Ground white pepper 
6 oz Heavy cream 
1 tb Dijon mustard 
4 oz Vegetable oil 
1/2 lb Fish flesh; (cod, bass, or 
1 1/2 ts Hot pepper sauce 
6  Idaho potatoes 
1 1/2 ts Worcestershire Sauce 
1/2 ts Salt 
  Flour to dredge 
1 1/2 lb Lobster meat; diced and 
1/2  Lemon; juiced 
  ; similar fish) 
2 oz Butter

In a food processor, puree the fish with salt, pepper, and cream to make a  mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster  meat into the mousse until it is completely mixed. Grate the potatoes and  rinse under cold water until the water is clear. Drain and squeeze dry.  Melt the butter and drizzle over the potatoes. Mix together with lemon  juice.    Divide the lobster meat into 3-ounce portions to make 8 cakes. Roll each  portion into a ball. Individually roll each ball in the potatoes and press  into cakes. Dredge the cakes in flour. Heat a medium saute pan until hot;  add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium  and brown cakes on both sides. Drain cakes on paper towels. Serve hot with  roasted vegetable salad.    Yield: 4 servings        Per serving: 3212 Calories (kcal); 230g Total Fat; (63% calories from fat);  148g Protein; 146g Carbohydrate; 1004mg Cholesterol; 4105mg Sodium Food  Exchanges: 9 Grain(Starch); 18 Lean Meat; 0 Vegetable; 0 Fruit; 44      1/2    Fat; 0 Other Carbohydrates    Recipe by: COOKING LIVE SHOW #CL9361      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2704g)
Recipe Makes: 1 servings

Calories: 3469
Calories from Fat: 2465 (71%)

Amt Per Serving		% DV

	Total Fat 273.8g	365 %
	Saturated Fat 108.1g	541 %
	Monounsaturated Fat 115.5g
	Polyunsanturated Fat 38.7g
Cholesterol 488.2mg		150 %
Sodium 1270.1mg		44 %
Potassium 5778mg		152 %
Total Carbohydrate 240g		71 %
	Dietary Fiber 30.3g	121 %
	Sugars, other 209.6g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3469

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