Lobster tails the start of easy light lunch

  • By Susan M. Selasky Detroit Free Press
  • Friday, August 23, 2013 1:07pm
  • Life

Shellfish is one of my favorite foods, and I love lobster. I think of lobster as a luxury, a special treat. I love it even more when I can snap it up on sale.

For at least the second time this summer my local Kroger store has had frozen 5-ounce lobster tails on sale for $5.

At half off it’s still a little pricey, given one tail yields just a bit more than half a cup. (For today’s recipe you’ll need 3 tails.) When they are on sale I’ll buy several and tuck them away in the freezer. I’ve had good luck keeping them, packed in freezer bags, at least 6 months.

Buying just the tails is ideal if you’re squeamish about cooking a whole live lobster or picking apart a cooked one.

Since lobster tails cook quickly they lend themselves to easy dishes.

Today’s lobster cakes are terrific for a summer lunch or dinner.

The cakes are made as you would crab cakes using chunks of lobster meat instead.

Lobster cakes with sweet and spicy cilantro mayo

3 lobster tails

1 large egg

1/4 cup low-fat mayonnaise

1 teaspoon lemon juice

1 teaspoon Dijon

2 tablespoons green onions, finely chopped

2 tablespoons celery leaves, chopped

1/2 teaspoon Old Bay seasoning

Sea salt and freshly ground black pepper to taste

1/2-3/4 cup panko breadcrumbs

1 tablespoon canola oil

Mixed greens with favorite vinaigrette

Cilantro mayo:

3 tablespoons low-fat mayonnaise

1-2 tablespoons cilantro, chopped

1 tablespoon Asian-style sweet chili sauce

Mixed greens with favorite vinaigrette

In a steamer basket set over boiling water, place the lobster tails. Cover and cook the lobster tails for 8 minutes or until shells are bright red and meat is opaque. When cool enough to handle, cut shells open using scissors and remove the meat. Coarsely chop meat.

In a medium bowl, mix together the egg, mayonnaise, lemon juice, Dijon, green onions, celery leaves, Old Bay seasoning, salt and pepper. Fold in the chopped lobster meat and panko breadcrumbs. Mix gently trying not to break up the lobster pieces. Shape into four patties about 1/2 inch thick. Place on a plate and chill for 30 minutes.

Meanwhile make the Cilantro Mayo: In a small bowl combine the mayo, cilantro and chili sauce; set aside.

Heat the canola oil in a skillet over medium heat. When hot, add the cakes and cook about 3 minutes on each side or until lightly browned. Remove from the heat.

For each serving, place a bed of mixed greens on a plate. Top with two cakes for a dinner portion and top with a dollop of cilantro-mayo.

Makes 2 servings. Per 1 lobster cake: 196 calories (33 percent from fat), 7 gram fat (1 gram sat. fat), 17 grams carbohydrates, 15 grams protein, 735 mg sodium, 99 mg cholesterol, 1 gram fiber.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

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