Lobster Cakes With Tomato Tartar Sauce

From At Blanchard's Table

• Ready In: 30 mins
• Serves: 30
• Yields: 30 2 inch cakes

Ingredients

• Lobster Cakes

• 3  tablespoons unsalted butter
• 3⁄4 cup all-purpose flour
• 2  cups milk
• 1  lb  cooked lobster meat, coarsley chopped and patted dry
• 1 1⁄2 cups red bell peppers, diced small and patted dry
• 1⁄4 cup scallion, thinly sliced (white and green parts)
• 1⁄2 teaspoon cayenne pepper
• 3⁄4 teaspoon salt
• 1⁄2  freshly ground black pepper
• 1 1⁄2 cups  fresh  bread, crumbs
•  equal amounts of butter and olive oil, for sauteing

• Tomato Tartar Sauce

• 1  cup  hellmans mayonnaise
• 1  tablespoon  freshly squeezed lemon juice
• 1  tablespoon tomato paste
• 2  tablespoons  minced onions
• 1  tablespoon small caper, rinsed and drained
• 1⁄4  minced dill pickle, patted dry
•  salt and freshly ground black pepper

Directions

1. Lobster cakes: In a large, deep-sided saucepan, heat the butter over a low heat until it stops foming. Add the flour gradually and cook for 2 minutes, whisking continually. Add milk 1/2 cup at a time, whisking constantly to get rid of the lumps. Simmer for 5 minutes, continuing to whisk until thick and smooth. Remove from heat and set aside.
2. In a large bowl, combine the lobster, peppers, scallions, cayenne, salt, and pepper. Add 1 cup of the bread crumbs and the milk mixture, and mix well. Cool to room temperature. Shape into 1-to 11/2 inch thick and flatten slightly. The lobster cakes should be about 1/2 inch thick. Coat the cakes with more bread crumbs.
3. Heat a layer of buter and oil in a saute pan over a medium heat until hot, not smoking. Cook the lobster cakes untill golden brown on both sides. Drain on paper towels and serve hot with tartar sauce.
4. Tomato Tartar Sauce: In a small bowl, whisk together the mayonnaise, lemon juice, and tomato paste. Add the onions, pickles, capers, and salt and pepper, and whisk until blended.