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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.
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.