LOBSTER CAKE with Lemon-Infused Cream Cheese (a la Emmanuel)
1 lb lobster meat
3 cloves garlic ﬁnely chopped
2 teaspoons red bell pepper, ﬁnely chopped
2 teaspoons green scallions, chopped
½ teaspoon fresh thyme, chopped
2 egg yolks
½ cup plain bread crumbs
½ cup heavy cream
1 cup of freshly squeezed orange juice
2 tablespoons of butter
1 cup cream cheese
¼ cup freshly squeezed lemon juice
Some purdie goosefoot.
For this recipe I am indebted to my good friend and coworker at the Sabor Restaurant in Grand Bahama, my Chef de Cuisine, Emmanuel Smith.
Place the meat of the lobster in a medium-sized saucepan along with one cup of orange juice, the cloves of garlic and the butter. Cover the saucepan with foil and cook the lobster for three minutes before removing the saucepan from the heat and leaving it to cool. Once cool, remove the lobster and chop it into medium-sized bits.
In a bowl make a paste of the garlic, red pepper, green scallions and the egg yolks. Mix the chopped lobster in with the paste along with the bread crumbs, which will firm up the mixture, and then spread it out onto a piece of plastic wrap forming a square about one half inch in thickness.
Put the cream cheese in a separate bowl along with the lemon juice and mix these ingredients completely until the mixture is thoroughly smooth. Put a string of the cream mixture on top of the layer of lobster mixture, reaching across it from side to side. Then wrap the lobster mixture around the string of cheese, covering it completely, so that only the ends of the string of cheese are visible. The plastic wrap is used to facilitate the roll-ing. Keep the roll in the plastic wrap, and, when ready, put it in a refrig-erator to cool and firm.The final stage in the preparation of this exquisite delicacy consists in cutting the cool and firm roll of lobster and cheese into bits about one and a half inches in length. If the roll has been cut while still in the wrap, remember to remove the plastic from each bit. The bits are put in an oven, cut end up, and baked for seven to ten minutes at about 400° F, or until they are softly golden in color.
For the arrangement on the plate, Chef de Cuisine Emmanuel recommends a pool of orange reduction. The baked lobster cake is placed in the middle of the pool and the arrangement decorated with some purdie goosefoot.
It was only around the middle of the last century that Icelanders came to appreciate lobster, but they are quick learners. I have tried Chef de Cuisine Emmanuel’s recipe for lobster cake on a few of my countrymen who have been guests at the Sabor Restaurant and I can truthfully say that they thought it marvelous – and then, why not you, too.