Florida Lobster Cakes with Spicy Lobster Reduction

We have 3 primary seasons in south Florida that include Tourist Season, Hurricane Season, and Lobster Season…Two of them happen to be pretty exciting for me when they come around. Summertime has the locals diving for lobsters by day hanging around the grill come sundown. Summertime means a large portion of the food consumed in our home comes from the sea, and that goes over well for the company that we know is coming to visit. This is a pretty simple dish to make, and just goes without saying that it’s popular….

1 pound lump crab meat, picked over for shells
1/2 pound cooked lobster meat, chopped
1/4 cup chopped scallions
1 tablespoon fresh lemon juice
3 tablespoon mayonnaise
1/2 teaspoon whole grain mustard
1 each large egg
1/2 Cup Panko (Japanese bread crumbs)
1 dash Tabasco sauce
¼ teaspoon old bay seasoning
1 clove garlic, minced
¼ Cup diced red onion
1 teaspoon blackening spice
½ cup cocoa butter, ground
1 teaspoon butter
1 cup red onion, julienned
1 cup fennel, julienned
¼ cup matchstick carrots
½ cup red bell pepper, julienned
½ cup lobster stock
¼ cup heavy cream
1 pinch paprika
1 dash Worcestershire sauce
1 pinch cayenne pepper
1 tablespoon cognac
1 teaspoon butter
Sea salt and freshly ground black pepper to taste

Steps:
Mix Mayonnaise, egg, mustard, Tabasco, bay seasoning, and lemon juice together. Fold crab, lobster, scallions, panko, onion, garlic gently into mixture until ingredients are incorporated evenly.
Portion into 3 oz cakes, and reserve in the refrigerator until service.
Mix lobster stock, and heavy cream in small sauce pan over medium heat. Add cayenne, paprika, Worcestershire, and reduce by 2/3. Remove from heat, and add cognac, and 1 teaspoon butter. Whisk to incorporate evenly. Reserve for service.
Heat large skillet over medium high heat while you generously sprinkle lobster cakes with blackening spice, and cocoa butter. Place into skillet, and brown on both sides. Remove from skillet, and reserve.
Add 1 teaspoon butter to hot skillet. Sauté Red Onion, Carrot, Fennel, and bell pepper until vegetables just start to wilt. Season with salt & pepper, and remove for service.**
To plate place seared lobster cake on plate, and drizzle with lobster stock reduction. Top with small amount of fennel slaw, and serve.
**Don’t be afraid to break out some remoulade sauce and potato rolls to make one of the best sandwiches you’ll ever have…