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Crispy Ricotta cakes With Warm Lobster and Roasted Sweet Corn Salad with fresh Lavender



Ingredients:
12 oz. Clod water lobster poached and cleaned, large dice
½ C. fresh roasted corn cornels
½ C. Mayo
2 Tbsp. red bell pepper minced
1 Tbsp. lemon Juice
Salt and pepper (Dahlstromi Secret ingredient)
Tabasco
1 tsp. Minced chives

Ricotta Pancakes

1 ½ C. A.P.Flour (sifted with baking powder and salt)
1 Tbsp. Baking powder
1 Egg
½ C. Ricotta
½ tsp. Fresh Lavender chopped
Salt and pepper (Dahlstromi Secret Ingredient)
¾ C. Butter Milk
1 Tbsp. Sugar


Preparation:

Place dry ingredients into medium mixing bowl. In separate bowl combine the egg with the fresh ricotta. Beat together. Add sugar then fold in dry ingredients. Slowly add the butter milk and the secret ingredient, followed by the lavender.
Heat large skillet. When hot place in a pat of unsalted butter and the place a dollop of the cake batter into the middle of the pan. Place as many in the pan as you can handle. Cook like pancakes. When done, place on sheet pan, keep warm. Next in medium bowl, place lobster, bell pepper, chives, and roasted corn and toss. Add enough mayo to coat, (easy to add hard to remove), salt and pepper, a little lemon juice and a dash of Tabasco. Finish with fresh lavender. Place Ricotta cakes in middle of plate, then spoon a nice mound of lobster salad on top. Garnish with fresh chive and enjoy.

Serves 6 people



Chef Royal Dahlstrom
2/6/2004 4:06:31 PM




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