BLACK PEARL
Newport, RI.
Executive Chef Dan Knerr
| “SPICY LOBSTER CAKE WITH CURRY COCONUT SAUCE” | ||
| Lobster leg, & trim | 2 wh.1.5lb | Chop lobster claw, leg & trim. Combine all ingredients, saving @ 1 oz for coating the cakes. Saute in olive oil til brown. Finish on rack in oven. |
| Scallion | 1 ea | |
| Lemongrass | 1/2 stalk minced | |
| Cilantro | 1/2 tbl chopped | |
| Mayonnaise | 1-1/2 oz | |
| Thai chili sauce | 1 tbl | |
| Aji mirin | 1 t | |
| Panko crumbs | 3 oz | |
| For sauce | ||
| Thai red curry | 1/2 t | Reduce all ingredients except the butter by 1/2. Whisk butter in one piece at a time. Reserve. |
| Coconut milk | 2 oz | |
| Sweet chili sauce | 1 oz | |
| Aji mirin | 1/2 oz | |
| Sweet butter | 2 oz | |
Featured on: TV Maitre d', Holiday
Edition A, 2006.
www.tvmaitred.com |
www.blackpearlnewport.com