Leftovers Made Better: Lobster Cakes with Corn Puree

Transform your Summer cookout leftovers into another delicious meal. Here's a lobster cake served with a corn puree.

Let’s just say you have lobsters and corn leftover from a Fourth of July cookout (I know, wishful thinking), and you’re wondering what to do with them. Here’s an easy meal that transforms but still celebrates the delectable ingredients.

Lobster Cakes with Corn Puree

Lobster Cake Ingredients
2 tablespoons minced shallot
1 hot red cherry pepper, seeded and minced
1 tablespoon minced chives
1 egg
2 tablespoons mayonnaise
2 to 4 shakes of Tabasco®
½ teaspoon salt
¼ teaspoon black pepper
½ cup panko breadcrumbs
7 ounces cooked lobster meat
2 tablespoons butter
1 tablespoon olive oil

In a medium bowl, combine the minced shallot and red hot cherry pepper, chives, egg, mayonnaise, Tabasco®, salt, black pepper, and breadcrumbs. Pick out 4 larger lobster knuckles or halves of a claw and set these aside. Finely chop the remaining lobster meat and incorporate it into the cake mixture. Separate the mound into four equal pieces then form a patty with each one. Place the reserved lobster pieces in the centers of each patty before turning the sides up and enclosing it inside.

Heat the butter and oil a medium nonstick pan, set over medium-low heat. Cook the cakes for 6 minutes on each side, lowering the heat if they begin to get too brown. Serve warm over the corn puree, topped with a small mound of whole corn kernels.

Corn Puree Ingredients
2 tablespoons butter
3 tablespoons minced shallot
3 ears cooked corn, stripped from the cob
½ teaspoon salt
¼ teaspoon black pepper
¾ cup chicken or vegetable stock

Melt the butter in a saute pan, set over medium heat. Add the shallots and sweat until translucent, about 5 minutes. Stir in the corn kernels, salt, black pepper, and stock, and bring the liquid to a boil. Scoop out ¼ cup of the kernels and reserve for presentation and texture, then transfer everything else into a blender. Puree until very smooth. Pass the puree through a single-mesh strainer to catch corn silk and fibrous material. Serve warm.