Lobster Cakes With Lemon Aioli And Bacon Frisee Salad

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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
823
FAT
135%
CHOL
172%
SOD
139%

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Ingredients for 2 servings

1 pound fresh lobster meat, picked into large lumps (or 2 whole poached tails)

1 egg white

2 slices fresh white bread

1/4 cup mayonnaise

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

4 slices bacon, cut into lardons

1 head of frisee, torn

1 lemon, cut in half

1 tablespoon whole-grain mustard

1/4 cup sour cream

½ clove garlice, minced

1 tablespoon lemon juice

Preparation

1.

Remove crusts from bread and process in a food processor until you have coarse crumbs. In a large mixing bowl combine lobster, egg white, crumbs and moyonnaise. Season and stir to combine. The mixture should just hold together in a ball in the palm of your hand. Form into crab cakes and fry in hot oil over medium heat in a non-stick pan.

2.

Cook bacon in a hot pan over medium heat until crispy – about 8-10 minutes. Toss warm bacon together with torn frisee. Drizzle with a little olive oil, a squeeze of lemon juice and season with salt and pepper. Serve lobster cakes topped with salad and Lemon Aioli (recipe follows).

3.

LEMON AIOLI:

4.

Combine ingredients in a blender and process until smooth and creamy. Refrigerate until ready to serve.

View instructions at
Tyler Florence

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