Panko Crusted Lobster Cake

Viking Ocean Cruises’ cooking class recipe
Staff Writer
panko crusted lobster cake

Photo by Monte Mathews

12
Servings
710
Calories Per Serving
Deliver Ingredients

Ingredients

For the lobster cake:

  • bunch Italian parsley, chopped finely
  • 7  Ounces  panko breadcrumbs, divided
  • large egg
  • 2  Teaspoons  Worcestershire sauce
  • lemon, zested and juiced
  • 3  Teaspoons  unsalted butter at room temperature
  • 3  Teaspoons  Dijon mustard
  • 5  Ounces  mayonnaise
  • 1  Pound  lobster tail, cooked and diced
  • 1/2  Pound  crabmeat
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • Pinch of cayenne pepper
  • 5  Ounces  flour
  • eggs, beaten

For the lobster broth:

  • 4.4  Pounds  of lobster shells
  • 2  Tablespoons  extra-virgin olive oil
  • 4  Ounces  butter
  • Spanish or yellow onion, diced
  • 5  Ounces  carrots, diced
  • celery stalk, diced
  • fennel bulb, diced
  • cloves of garlic, peeled
  • 2  Tablespoons  tomato paste
  • 5  Ounces  Pastis or Pernod
  • 2  Ounces  Napoleon VSOP 36 percent
  • ripe tomato, diced
  • quarts of fish stock
  • bouquet garni
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
  • 1  Cup  heavy cream

For the garnish and plating:

  • 5  Ounces  of cress, fresh
  • Juice of 1 lemon
  • 3  Ounces  extra-virgin olive oil

Directions

For the lobster cake:

In a big bowl, mix parsley, 2 ounces breadcrumbs, egg, Worcestershire Sauce, lemon, butter, Dijon mustard, and mayonnaise.  Gently fold in the crab and lobster meat.

Season to taste with salt, ground pepper, and cayenne pepper.

Divide the mixture into equal portions; using the ring cutter (No. 60) to shape into a cake. Place on a baking sheet lined with parchment paper. Refrigerate for 5 hours before next step.

Dip the crab cakes first in flour, then in the beaten eggs, and finally in the 5 ounces of breadcrumbs.

Cool in the fridge until needed (45 minutes at least).

Fry the finished cakes in butter until golden-brown and finish in a 325-degree oven until hot on the inside. 

For the lobster broth:

Using kitchen scissors, cut the lobster shell into small pieces and bash them roughly with a meat mallet to loosen as much meat as you can (this adds flavor to the broth). Heat the oil in a cast-iron Dutch oven. Add the lobster shell pieces and sauté until bright pink and lightly caramelized.

Add butter, onion, carrots, celery, fennel, and garlic. Sauté for another 10 minutes, until everything is aromatic and the vegetables softened but not browned.

Add the tomato paste, stir well and cook for 2 minutes. Deglaze with the Pastis or Pernod, stirring well until the liquid disappears. Pour the cognac and flame. When the alcohol is totally burned, add the tomatoes and fish stock. Bring to a boil, add the bouquet garni and simmer gently for about 40 minutes.

Stir from time to time to prevent the shells from sticking to the bottom of the pan.

Remove the bouquet garni; using an immersion blender, liquefy the broth then strain through a fine sifter.

Season to taste with salt and pepper. Finish with cream.

Before serving, finish with an extra splash of Ricard and fresh orange juice. 

 

For the garnish and plating:

Place mix of the herb garden cress in a bowl, drizzle with extra-virgin olive oil and lemon juice. Pour the broth into shallow bowls. Place a lobster cake atop the broth. Top with the cress salad. 

Nutritional Facts

Total Fat
43g
61%
Sugar
12g
13%
Saturated Fat
21g
88%
Cholesterol
178mg
59%
Carbohydrate, by difference
25g
19%
Protein
55g
100%
Vitamin A, RAE
129µg
18%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
67mg
7%
Choline, total
139mg
33%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
33µg
8%
Iron, Fe
6mg
33%
Magnesium, Mg
52mg
16%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
466mg
67%
Riboflavin
1mg
91%
Selenium, Se
59µg
100%
Sodium, Na
347mg
23%
Water
178g
7%
Zinc, Zn
12mg
100%