Lobster Cake Piemontaise with Fontina

Lobster Cake Piemontaise with Fontina

prep time

minutes
cook time

minute
servings
12

Ingredients






















Cooking Instructions

For cake:


1

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.


2

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.


3

In a nonstick skillet, heat oil; sauté lobster cakes, 4-5 at a time, 11/2-2 minutes per side or until golden. Remove from heat, drain and keep warm.


For sandwich:


1

To serve: Split rolls, brush with oil and grill. Top each grilled roll with a warm lobster cake and top each cake with 1/4 cup fontina. Broil until melted. Top each with 2 tablespoons tomato relish, 2-3 frissé leaves and top of ciabatta roll spread with 1 tablespoon white truffle mayonnaise. Serve with 1 cup prepared fried salsify or pommes frites.


Ingredients






















Cooking Instructions

For cake:


1

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.


2

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.


3

In a nonstick skillet, heat oil; sauté lobster cakes, 4-5 at a time, 11/2-2 minutes per side or until golden. Remove from heat, drain and keep warm.


For sandwich:


1

To serve: Split rolls, brush with oil and grill. Top each grilled roll with a warm lobster cake and top each cake with 1/4 cup fontina. Broil until melted. Top each with 2 tablespoons tomato relish, 2-3 frissé leaves and top of ciabatta roll spread with 1 tablespoon white truffle mayonnaise. Serve with 1 cup prepared fried salsify or pommes frites.


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Tagged in: Asiago Fontina Sandwich

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