Maui Onion Shrimp and Lobster Cake

2011 Maui Onion Festival Winner

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Recipe by Chef D.K. Kodama of Sansei, Cane & Taro, Vino Restaurants

Shrimp Lobster Cake recipeThis delicious, polished recipe won the 2011 Maui Onion Festival recipe contest against stiff competition. If you want to wow guests with a delectable appetizer that highlights Maui agriculture, this is a great choice. The uni, or sea urchin, in the sauce is optional. It adds a layer of sophistication to the sauce, but can be hard to find. Check with your local fishmonger or call a sushi restaurant for suggestions of where to find it.

Servings: 1 serving.

Shrimp and Lobster Cake

3/4 lb Kekaha shrimp meat, raw, squeezed, and coarsely chopped
1/4 lb lobster Meat, raw (Kona Cold) coarsely chopped
1 egg, whole
3 Tbsp mayonnaise
2 tsp Dijon mustard
1/4 C green onions – sliced 1/4″
1 tsp lemon juice
1/2 tsp Tabasco
1/4 C Maui onions – diced 1/4″
Kosher salt & pepper to taste

Lobster Uni Sauce

1 fl oz olive oil
1 lobster tail shell & body – rinsed and coarsely chopped
1 tsp garlic – minced
1 tsp Shallots – minced
2 Tbsp tomato paste
1/2 C white wine
2 C cream, heavy
8 oz butter, unsalted, chilled -cut into 1″ cubes
1 oz uni (sea urchin)
Kosher salt & pepper mix to taste

Sauteed Swiss Chard

1 oz Swiss chard, young leaves – washed
1/2 oz Maui onions – julienne sliced 1/4″
1/2 oz Hamakua Ali‘i mushrooms – julienne cut strips
1 Tbsp olive oil
Kosher salt & pepper mix to taste

Garnish

4 grape tomatoes (Multicolored), Ho Farms – cut in half
1 tsp micro shiso

Shrimp and Lobster Cake: Squeeze shrimp of all moisture and coarsely chop. Place shrimp meat and all remaining ingredients into a large mixing bowl and mix thoroughly.

Portion shrimp mix into ¼ cup patties. Place patties into a storage container.
Store refrigerated.

To bread Shrimp & Lobster with cake noodles, place a 1/4 cup of cake noodles on work surface. Place cake patty on top of noodles. Top patty with 1 cup cake noodles (be careful not to break noodles, keep in long strands as much as possible). Hand form the cake noodles firmly around the patty. Place patties into a storage container. Cover, label and store refrigerated.

Lobster Uni Sauce: Heat olive oil in a small sauce pot, over medium high heat. Add the lobster pieces, garlic and shallots. Sautee until shells are seared red, garlic and shallots are lightly caramelized. Add the tomato paste and saute for an additional 10 seconds (do not burn).

Deglaze with the white wine and let reduce by 50 percent. Add the cream, bring to a slow simmer and let cook until a medium sauce consistency is achieved. Strain hot sauce into a blender. Add and blend in the uni and butter. Season with kosher salt & pepper mix. Transfer and hold warm for service.

Sauteed Swiss Chard: Heat olive oil in a saute pan, over a medium high meat. Add and quickly sautee Swiss chard, Maui onions and mushrooms.

To Plate: Deep fry shrimp & lobster cake for 2-3 minutes or until golden brown and seafood is cooked.

Ladle heated lobster uni sauce on serving plate. Plate the sauteed Swiss chard mixture in the center of the sauced plate. Transfer shrimp & lobster cake on top of the swiss chard mixture. Garnish with the tomatoes and the micro shiso. Serve.


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