GIRLS AND LOBSTER; THE PERFECT COMBO

A down economy and the joy of summer do not mix. In past downturns skirts have lengthened, belts were tightened and meatloaf was served. Summer, regardless of economic trends, is sundresses, sandals and mojitos. While burgers and dogs from the grill are fun, occasionally a touch of luxury and indulgence is called for. Chill the wine, call eight to ten of your best girlfriends, have a fresh baguette and a beautiful salad at the ready. Where’s the indulgence? The most sumptuous, sinful, delicious lobster cakes you’ve ever had will complete a perfect night of food, friends and treats. Though the following recipe has lots of ingredients, it is easy to make. Your friends will never forget this shared indulgence. Learn, Savor, Enjoy!

LOBSTER CAKES



• 14 ounces large shrimp, peeled and deveined
• 1 bunch scallions, sliced into thin rings
• 3 tablespoons butter
• 2 whole eggs, cold
• 2 cups heavy cream, icy cold
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire
• 1 tablespoon Tabasco
• 1 pound fresh cooked lobster meat
• 2 tablespoons olive oil

Chill the shrimp along with the bowl and blade of a food processor in the freezer for about 30 minutes. Sauté the scallions in 1 tablespoon butter until just wilted. Set aside to cool.

Place the shrimp in the processor and puree on high speed for 1 minute or until smooth and shiny. Using a rubber spatula, scrape down the sides of the bowl, and then add the eggs. Process until the mixture is smooth and shiny, about 2 minutes. Scrape the bowl again. With the machine running, slowly pour in the heavy cream. Scrape the bowl and process again to make sure the cream is completely incorporated. Remove the mixture and place in a bowl. Stir in the mustard, Worcestershire, and Tabasco, and then gently fold in the cooled scallions and the crabmeat.

If serving as an appetizer, shape into two inch patties. If serving as a main course shape, into four inch patties. Over medium heat, cook the lobster cakes until golden brown, about 2 minutes on each side until browned and cooked through. Remove the lobster cakes from the pan. Repeat the procedure until all of cakes have been cooked. (The cakes may be made up to 1 day ahead, up to this point, and refrigerated.)

Serve over fresh mixed greens with vinaigrette made from good olive oil and balsamic vinegar.