Maine Lobster and Potato Cakes

Chef Wilfred Beriau

Yield: 8-10 pancakes

  • Lobsters From Maine, Chix – 2 blanched and  shelled, medium diced
  • Corn on the cob, roasted, shaved – 1 ear
  • Red pepper, roasted, med dice – ½ cup
  • Yukon gold potatoes, med size, Shredded – 3
  • Mayonnaise – 1 T
  • Lemon juice – 2-3 t
  • Egg – 1
  • Scallions, sliced, small – 2
  • Parsley, It.  Chopped – 2 T
  • Breadcrumbs – ½ cup
  • Hot sauce – TT ( to taste)
  • Salt – TT
  • Baking powder
  • Tallegio cheese, ½ inch dice – 1 for each cake
  • Oil or fat of some type for cooking
  1. In boiling water, blanch the shredded potatoes for about 30 seconds, drain well and place into a bowl.
  2. Add all the ingredients but cheese, and mix well.
  3. It is best to cook this fast as the potatoes will start to oxidize.
  4. In medium hot fat, scoop mixture with the size scoop you like, and cook those till golden brown on both sides.
  5. For service, place a nugget of Talleggio on each pancake.
  6. Serve all on a bed of “what ever the heck you like”.