Lobster Cakes

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

• Ready In: 38 mins
• Yields: 14 cakes

Ingredients

• 4  tablespoons butter
• 1  cup  chopped yellow onion
• 1  teaspoon  finely minced garlic
• 1⁄4 cup  chopped carrot
• 1⁄2 cup  chopped red bell pepper
• 1⁄2 cup  chopped green bell pepper
• 2 1⁄2 lbs  cooked  lobster tail meat, cut into chunks
• 2  eggs, beaten
• 2  tablespoons mayonnaise
• 1⁄4 cup  chopped parsley
•  salt and pepper
• 1 1⁄2 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.