Pinterest Follow Button
Redibase
Mr Espresso
like us on Facebook
Print

Lobster Cake Piedmontaise with Fontina

Lobster Cake Piedmontaise with FontinaGourmet lobster cakes with chopped black truffle served on ciabatta rolls with shredded fontina, frissé, a prepared tomato relish and white truffle mayonnaise.

Recipe Ingredients:

Cake:
2 pounds lobster claw and knuckle meat, coarsely chopped
1/2 cup mayonnaise
1/2 cup shredded Wisconsin Asiago cheese
1/2 cup shallot, minced
1 tablespoon garlic, minced
1 tablespoon black truffle, chopped
1/4 cup fresh tarragon, chopped
1/4 cup fresh chives, chopped
1/2 cup tomato concasse
2 cups fresh bread crumbled fine
3 ounces olive oil, as needed

Sandwich:
12 (6-inch) ciabatta rolls
3 cups shredded Wisconsin Fontina cheese
2 heads frissé leaves
1 1/2 cups prepared tomato relish
3/4 cup white truffle mayonnaise*

Cooking Directions:

  1. For Cake: In a large bowl, combine the lobster meat, mayonnaise, Asiago, shallot, garlic and black truffle; mix well to blend. Add herbs, tomato and bread crumbs, and mix to bind.
    Shape mixture into 12 3/4-cup cakes and place on parchment-lined sheet pan. Cover and refrigerate at least 1 hour before preparing as directed.
  2. In a nonstick skillet, heat oil; sauté lobster cakes, 4 to 5 at a time, 1 1/2 to 2 minutes per side or until golden. Remove from heat, drain and keep warm.
  3. For Sandwich: Split rolls, brush with oil and grill. Top each grilled roll with a warm lobster cake and top each cake with 1/4 cup Wisconsin Fontina. Broil until melted.
  4. Top each with 2 tablespoons tomato relish, 2 to 3 frissé leaves and top of ciabatta roll spread with 1 tablespoon white truffle mayonnaise.

Makes 12 servings.

*Add 2 tablespoons white truffle oil to 1 1/2 cups mayonnaise.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.