The inspiration for this lovely appetizer salad is a dish created by chef Marc Latulippe of the Kingsbrae Arms. See Cooked Lobster and Stock to cook your own lobster. To use canned cooked lobster, you need 1 lb (500 g).
- Portion size 6 servings
- Credits : Canadian Living Magazine: August 2008
Ingredients
Method
Dilled Cr? Fra?e: In bowl, stir creme fraiche with dill; set aside. (Make-ahead: Cover and refrigerate for up to 1 hour.)Lobster Cakes: Dice lobster meat to make about 2 cups (500 mL). In bowl, combine lobster, bread crumbs, red pepper, green onion and lemon rind. Stir in mayonnaise, egg whites, salt and pepper. Form by scant 1/4 cupfuls (50 mL) into 12 patties; set on parchment paper–lined baking sheet. (Make-ahead: Cover and refrigerate for up to 2 hours.)
In large nonstick skillet, heat oil over medium-high heat; cook patties, in batches and adding more oil if necessary, until browned on both sides. Return to baking sheet; bake in 375°F (190°C) oven until firm to the touch, about 5 minutes.
Meanwhile, toss together greens, oil, lemon juice, salt and pepper; arrange on 6 plates. Arrange 2 lobster cakes on each; dollop with Dilled Creme Fraiche.
Nutritional facts Per serving: about
- Sodium 330 mg
- Protein 15 g
- Calories 250.0
- Total fat 19 g
- Cholesterol 62 mg
- Saturated fat 5 g
- Total carbohydrate 6 g
%RDI
- Iron 6.0
- Folate 26.0
- Calcium 8.0
- Vitamin A 20.0
- Vitamin C 32.0
