Recipe courtesy of Avocados From Mexico
Makes 24 servings
The Lobster Cakes
3 lbs. cooked lobster meat, cut into ½-inch pieces
1 T. garlic powder
1 T. celery seeds
6 T. Old Bay seasoning
3/4 c. celery, cut into small dice
1 t. Tabasco
6 T. parsley, minced
6 eggs, whisked
3 c. panko breadcrumbs
6 Avocados From Mexico
Panko breadcrumbs as needed
3 c. avocado oil
Piquillo pepper dipping sauce (recipe below)
3 c. microgreens, for garnishing
To make the lobster cake base, combine the first 9 ingredients. Cut the avocado into 3/8-inch dice and add to the mixture. Form the cakes using about 2 ounces base for each and lightly coat in the breadcrumbs.
To make one serving: Heat 1 ounce 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.
The Piquillo Pepper Dipping Sauce
Makes about 3 cups
2 c. onions, diced
3 oz. olive oil
5 cloves garlic, minced
2-1/4 c. piquillo peppers, chopped
Juice of 1 large lemon
Fine sea salt, for seasoning
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.