Lobster Cakes

ratherbeswimmin''s Note:

From The Alpenhof Lodge, Teton Village, WY. They taste much better than they look.

• Total Time: 38 mins
• Prep Time: 20 mins
• Cook Time: 18 mins

Ingredients:

Yield: 14 cakes

• 4 tablespoons butter
• 1 cup chopped yellow onion
• 1 teaspoon finely minced garlic
• ¼ cup chopped carrot
• ½ cup chopped red bell pepper
• ½ cup chopped green bell pepper
• 2 ½ lbs cooked lobster tail meat , cut into chunks
• 2 eggs , beaten
• 2 tablespoons mayonnaise
• ¼ cup chopped parsley
• salt and pepper
• 1 ½ cups breadcrumbs
• vegetable oil (for frying)

Directions:

1. In a large skillet over medium-high heat, melt the butter.
2. Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
3. Add in the bell peppers and saute another 2 minutes.
4. Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
5. Transfer lobster mixture to a large mixing bowl.
6. Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
7. Add 1 cup of bread crumbs to lobster mixture; toss to mix.
8. Add more breadcrumbs if needed so that mixture barely holds it shape.
9. Take 1/4 cup lobster mixture and shape cakes by hand.
10. Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
11. When very hot, add lobster cakes.
12. Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
13. Remove from skillet and drain on paper-towel lined plate.
14. Serve warm with your favorite sauce--we like honey mustard sauce.