Lobster Cakes with Roasted Red Pepper Sauce

Ingredients

Lobster Cakes
1 lb. Phillips Lobster Meat
3/4 to 1 cup freshly ground chicken-flavored crackers
1/4 cup mayonnaise
1 tsp. Louisiana hot sauce
1 tsp. spicy brown mustard
2 tsp. Phillips Blackening Seasoning
1/2 lemon, juiced
1 large egg lightly beaten
2 Tbsp. finely minced cornichon
oil, for frying
4 lemon twists, for garnish

Roasted Red Pepper Sauce 
1 cup plain Greek yogurt
1 Tbsp. lemon juice
1 cloves garlic, minced
1/4 cup chopped roasted red peppers
1/2 tsp. kosher salt
1/2 tsp. smoked paprika

Cooking Instructions

• Divide lobster in half—one pile for claw and one for knuckle. Roughly chop the knuckle half into ~1/4″ pieces. For the other half of the lobster, slice claw pieces into quarters and leave rest of lobster intact. Set aside.
• Place crackers in a resealable storage bag and close bag. Using a rolling pin, grind up crackers till they form bread crumb-sized pieces. Set aside.
• In a large bowl, add mayonnaise, hot sauce, mustard, Blackening Seasoning, lemon juice, egg, and cornichon. Mix until well-combined. Fold in lobster knuckle and ground up crackers until well-integrated. Then fold in lobster claw. Using your hands, gently form 4 lobster cakes. Set aside.
• Meanwhile, prepare Roasted Red Pepper Sauce: combine all ingredients in a food processor and process until smooth. Chill until ready to serve.
• To prepare lobster cakes, add about ~1/2” of oil to a pan over medium-high heat. Working 2 lobster cakes at a time, fry cakes until heated through and golden brown on both sides (about 3-5 minutes per side). Remove from heat and serve immediately on a bed of Roasted Red Pepper Sauce and garnished with a lemon twist.

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