2-lbs. lobster claw and knuckle meat, coarsely chopped
1/2 c. mayonnaise
1/2 c. (2-oz.) Wisconsin Asiago cheese, shredded
1/2 c. (2-oz.) shallot, minced
1 Tbsp. garlic, minced
1 Tbsp. black truffle, chopped
1/4 c. fresh tarragon, chopped
1/4 c. fresh chives, chopped
1/2 c. tomato concasse
2 c. fresh bread crumbled fine
3-oz. olive oil, as neededSandwich Ingredients:
12 (6 inch) Ciabatta rolls
3 c. (12-oz.) Wisconsin Fontina cheese
2 heads frissé leaves
1 1/2 c. prepared tomato relish
3/4 c. white truffle mayonnaise*
3-qts. fried salsify or pommes frites
*Add 2 Tbsp. white truffle oil to 11/2 c. mayonnaise.Cake Method:
In a large bowl, combine the lobster meat, mayonnaise, Wisconsin 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, 4-5 at a time, 1 1/2-2 minutes per side or until golden. Remove from heat, drain and keep warm.Sandwich Method:
To serve: 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, 2-3 frissé leaves and top of ciabatta roll spread with 1 tablespoon white truffle mayonnaise. Serve with 1 cup prepared fried salsify or pommes frites.
Makes 12 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.