LOBSTER CAKE ON A SUNDAY AFTERNOON

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Every once in a while we do what I call fancy food – which is basically something that Volli would serve at the restaurant. At home we are definitely more home style and rustic but ever so often Volli decides to do something spectacular. Yesterday was one of those days and I actually think it´s because he´s been so busy for the past several weeks finishing the cookbook that he actually had a craving for some of his creations.

So without any further adue I present this georgeus recipe which is originated from the Delicious Iceland show – episode two if I remember correctly.

Hope you enjoy,

Thora

It is always nice be prepared ahead of time, and then be able to bring out a complete meal of some kind almost without notice. In order to be able to perform such a feat one must have things at the ready, so that it is possible to bring them out fully done almost momentarily. Here is a very fine course that fills this slot quite nicely.

The langoustine
2 cups / 480 ml langoustine tails without the shell and clean
1 egg white
½ cup / 120 ml bread crumbs
Salt and ground pepper

Remove the fish from the shell covering the langoustine tail by breaking the shell in half and taking hold of the fish protruding from the aft part of the shell. Pull at the fish gently and at the same time squeeze the fish out of the remaining shell, separating the inside vein from the fish at the same time. When the fish has been pulled out, chop it up rather fine and put it in a bowl. Add the egg white to the fish in the bowl and also the bread crumbs. Season the blend with salt and fresh ground pepper, and mix the whole most thoroughly.

The filling
½ cup / 120 ml cream cheese
½ tbs chopped chives
½ tbs chopped coriander / cilantro
Salt and pepper

Put the cream cheese in a bowl. Chop up the chives, the coriander or the cilantro and add these to the cream cheese, mixing everything thoroughly and seasoning the mixture a bit with some salt and pepper. Put the mixture into a Ziploc bag, squeezing it towards one of the closed corners.

Making the lobster roll
Now wipe the top of the kitchen counter with a moist towel. That will help the plastic wrap to stick to the counter. Next, lightly oil the top of the plastic wrap. Spread the lobster mixture evenly and in a rectangular shape on top of the plastic wrap, leaving a fair margin on all sides. Cut off the corner of the Ziploc bag next to the lump of the cream-cheese mixture and squeeze it out in an even ribbon across the middle of the lobster-mixture rectangle. Finally take hold of the protruding plastic wrap parallel to the strip of cream cheese, lift the wrap gently moving across the rectangle thus rolling it up, enclosing the ribbon of cream cheese. When the roll is done, twist the ends of the plastic wrap to close the roll thoroughly, and put it in the fridge to keep it fresh.

The orange syrup
14 oranges
2 tbs honey

Peel 8 of the oranges and cut them into segments. Put these aside for a while. Cut the remaining 6 oranges in half and squeeze the juice from them into a small pot. Bring the juice to a boil and pour the honey in. Stir the contents of the pot a little and reduce the mixture in half, or until it starts to thicken, stirring now and then.

Baking the lobster cake
When the lobster cake is prepared for consumption cut the roll of lobster mixture while it still is in the plastic wrap. The pieces should be about 5 centimeters or 2 inches in length. Put the bits, cut end down, on an oven sheet covered with parchment paper, remove the plastic wrap and then place the sheet in an oven preheated to about 200 degrees centigrade or 400 degrees Fahrenheit, and bake the cakes for about 7 minutes.

Serving
½ cup / 120 ml water cress loosely packed

Put a lobster cake on a plate. Place some orange segments around it and pour a bit of the orange syrup over the arrangement, finally decorating it with some pieces of water cress. This really is a dish that can be readied in a relatively short time – just before the guests arrive.

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