This is a great last minute recipe as you can easily thaw some tails from the freezer. The Tarragon Sauce really enhances the flavour of the lobster cakes. The leftover tarragon sauce is delicious on scrambled eggs in the morning. This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo provided you omit the sauce or make it with coconut milk instead.
Lobster Cakes:
3 Tbsp. butter
1½ oz onion, finely chopped
1 (7″) stalk celery, chopped very fine
1 oz red bell pepper, chopped very fine
¼ cup fresh parsley, chopped
1/8 tsp. dried thyme
1 dash ground cayenne pepper
1 dash sea salt
2 large eggs
2 (4 oz) lobster tails, shell removed, chopped
½ c. breadcrumbs
1 Tbsp. extra-virgin olive oil
Tarragon Sauce:
4 oz cream cheese, melted
½ cup heavy cream
⅓ cup water
2 tsp. red wine vinegar
2 tsp. mayonnaise
¼ tsp. dried tarragon
1 dash ground cayenne pepper
For the Lobster Cakes:
Melt butter in non-stick skillet. Sauté onion, celery and bell pepper until tender. Add parsley, thyme, pepper, salt. Add lobster meat. Stir and continue to sauté for 1-2 more minutes or until lobster is opaque. Remove from heat and scrap into a bowl. Add bread crumbs and stir. Add egg, beat and combine all with a spoon until well-blended.
Make the sauce over low heat now. Stir often while lobster cakes are browning.
Wipe out same skillet with paper towel and add the olive oil. Heat to medium-high. Mark off the mixture in the bowl into 6 equal portions. Dip up each portion successively, forming them into patties in your palms and gently place them the skillet. Do not disturb until the first side is set up and lightly browned. Flip them and brown the second side.
For the Tarragon Sauce:
On a paper plate, soften or melt the cream cheese in the microwave (or in saucepan over lowest heat). Place cream cheese in saucepan and add the cream and water, whisking together. Add vinegar, mayonnaise and spices. Whisk a couple minutes to blend to a very smooth sauce. Add additional water by the Tbsp. if it gets too thick, as it will thicken as it simmers.
Assembly:
Spoon 2 Tbsp. of Tarragon Sauce over each lobster cake. If there is any sauce leftover is great on scrambled eggs in the morning.