LOBSTER AND BRIE MASHED POTATO CAKES WITH SPICY SUN-DRIED TOMATO HOLLANDAISE

Spicy Sun-Dried Tomato Hollandaise

Ingredients Weight Measure
Egg yolks 12 ea.
White wine 1/3 cup
Butter, clarified 3 cups
Sun-dried tomatoes, chopped 2/3 cup
Basil, fresh, chopped 1/3 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Lemon, juice, fresh 1 tsp.
Lemon, zest 1 tsp.
Salt and pepper to taste

Lobster and Brie Mashed Potato Cakes

Ingredients Weight Measure
Red Bliss potatoes 5 lbs.
Butter, clarified 2/3 cup
Sour cream 1/3 cup
Garlic, chopped 3 Tbsp.
Parsley, chopped 1/3 cup
Salt and pepper to taste
TABASCO® brand Original Red Sauce 2 Tbsp.
Eggs 5 ea.
Lobster, tail meat, cooked and sliced 1 lb.
Brie cheese, cubed 1 lb.
Breadcrumbs, seasoned, for frying as needed
Butter, clarified, for frying as needed

Method

  1. To prepare the Spicy Sun-Dried Tomato Hollandaise, over a double boiler, whisk together egg yolks and white wine until thick and pale. Remove from heat and slowly whisk in clarified butter.
  2. Whisk in sun-dried tomatoes, basil, TABASCO® Sauce, lemon juice and lemon zest.
  3. Season to taste with salt and pepper. Reserve for plating.
  4. To prepare Lobster and Brie Mashed Potato Cakes, boil the potatoes until fork tender. Drain and allow to cool.
  5. Add clarified butter, sour cream, garlic, parsley, salt, pepper and Original TABASCO® Pepper Sauce and mash potatoes with potato masher. Adjust salt and pepper as needed.
  6. Gently fold in eggs, lobster meat and Brie cheese.
  7. Refrigerate completely until ready to use.
  8. Make uniformly sized cakes and dredge in seasoned breadcrumbs.
  9. Pan fry in clarified butter until crisp on both sides.
  10. Serve with Spicy Sun-Dried Tomato Hollandaise sauce and garnish as desired.

Yield: