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| Blood Orange & Avocado Salad with Lobster Corn Cakes |
| Ingredients Corn Cakes 1/2 package Mazeca /Corn Flour [2.2 pound package] 2 small Lobsters steamed and shelled 3 ears fresh Corn, cut from the Cob 3 scallions, minced 1 yellow pepper, minced 1 Jalapeno Chile minced 1/4 teaspoon dried Oregano 1 teaspoon dried Cumin Salad 2 tablespoons Olive Oil 1/4 cup Rice Vinegar 1/8 teaspoon Cayenne Pepper 2 blood oranges, peeled and cut in segments 1 Haas avocado, peeled and sliced 1/2 pound Mixed Greens Method In a mixing bowl, mix the eggs, milk, seasonings and corn flour. Cut the lobster into bite sized pieces. Mix the lobster with the corn, bell pepper, scallions and jalapeno. Mix the wet and dry ingredients together and refrigerate for 5 minutes. On a medium/ high griddle or sauté pan, drop 1/2 cup of batter for each cake and gently spread to the diameter of a baseball. Cook until the edges are dry, flip and cook until golden brown. Remove and keep warm. In a mixing bowl, mix the olive oil with the cayenne pepper and rice vinegar and salt. Toss in orange segments, avocado and mixed greens. To assemble, put 2 corn cakes on a large plate and top them with a small portion of the salad. |