Lobster Cake Piedmontaise with Fontina
Gourmet lobster cakes with chopped black truffle served on ciabatta rolls with shredded fontina, frissé, a prepared tomato relish and white truffle mayonnaise.
2 pounds lobster claw and knuckle meat, coarsely chopped
1/2 cup mayonnaise
1/2 cup shredded Wisconsin Asiago cheese
1/2 cup shallot, minced
1 tablespoon garlic, minced
1 tablespoon black truffle, chopped
1/4 cup fresh tarragon, chopped
1/4 cup fresh chives, chopped
1/2 cup tomato concasse
2 cups fresh bread crumbled fine
3 ounces olive oil, as needed
12 (6-inch) ciabatta rolls
3 cups shredded Wisconsin Fontina cheese
2 heads frissé leaves
1 1/2 cups prepared tomato relish
3/4 cup white truffle mayonnaise*
- For Cake: In a large bowl, combine the lobster meat, mayonnaise, Asiago, shallot, garlic and black truffle; mix well to blend. Add herbs, tomato and bread crumbs, and mix to bind.
Shape mixture into 12 3/4-cup cakes and place on parchment-lined sheet pan. Cover and refrigerate at least 1 hour before preparing as directed.
- In a nonstick skillet, heat oil; sauté lobster cakes, 4 to 5 at a time, 1 1/2 to 2 minutes per side or until golden. Remove from heat, drain and keep warm.
- For Sandwich: Split rolls, brush with oil and grill. Top each grilled roll with a warm lobster cake and top each cake with 1/4 cup Wisconsin Fontina. Broil until melted.
- Top each with 2 tablespoons tomato relish, 2 to 3 frissé leaves and top of ciabatta roll spread with 1 tablespoon white truffle mayonnaise.
Makes 12 servings.
*Add 2 tablespoons white truffle oil to 1 1/2 cups mayonnaise.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.