Inspired by places I’ve been and people I love another winning recipe with these Lobster Corn Chowdah Cakes comes to life. Do you think the judges can tell a recipe that comes from the heart? That recipe embedded in your memories just waiting to be created given the challenge? Gloria Ferrer can.
How did the judges know how much summer fun so many years ago my kids had at the Cape or how much we still enjoy a fresh lobster roll? Or this glorious lobster bite my daughter made while we vacationed in Nantucket just a few years ago? Further, how could they know the love and the memories that inspire the food that brings my people together?
I doubt they know anything about those wintery President’s Day long weekends we spent at the Boston science museum or the times we huddled on the Freedom Trail eating a comforting bowl of “chowdah”, but somehow it came through in my recipe.
How to create a winning recipe
I am often asked how to create a winning recipe. The answer is always the same: “No gimmicks…just cook YOUR food.” Thank you Gloria Ferrer for choosing my recipe as a regional finalist. With every win I am honored and surprised and just feeling very lucky. I am so looking forward to cooking from my heart for those attending the event in Boston.
Jumping for joy. These two will always inspire me. I am grateful for how much they have loved ebelskivers any time of the day or night. Stuffed with lobster and corn they are the perfect package for my glorious bite and fill my heart with the most wonderful memories. Serve with Gloria Ferrer Sonoma Brut. CHEERS!
In case you missed it here is the recipe
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Lobster Corn Chowdah Cakes
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: Makes 6–8 servings. 1x
Ingredients
1 cup cake flour
1 teaspoon baking powder
1 teaspoon sugar
1 teaspoon grated lemon zest
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 eggs, separated
1 cup milk
4 tablespoons unsalted butter, melted, divided
1 cooked lobster tail, finely chopped
¼ cup fresh cooked or frozen corn kernals, thawed
2 tablespoons finely chopped celery
1 green onion, finely chopped including the lighter green parts
1 teaspoon minced jalapeno
Sriracha Aioli (recipe follows)
Garnish: fresh green chives for garnish and lemon slices
Sriracha Aioli
½ cup quality mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice
2 teaspoons sriracha
1 teaspoon honey
pinch of white pepper
Instructions
- In large bowl, whisk cake flour, baking powder, sugar, lemon zest, salt and pepper; set aside.
- In small bowl, whisk egg yolks, milk and 3 tablespoons of melted butter. Pour milk mixture into dry ingredients; whisk until blended.
- Beat egg whites until just stiff peaks form. Fold half the egg whites into the batter to lighten it. Fold in remaining egg whites until no white streaks remain.
- Fold in lobster, corn, celery, green onions and jalapeno.
- Brush the wells of an ebelskiver pan with some of remaining melted butter and place over medium heat.
- Fill each well to the top with batter, about 2 tablespoons per well.
- Cook cakes for 3 to 4 minutes or until lightly brown and crisp on the bottom.
- Using 2 wooden skewers, turn cakes and cook on other side, about 2 or 3 minutes more.
- Transfer to platter; keep warm in oven.
- Repeat with remaining batter.
- Serve warm with Sriracha Aioli. Garnish with chives and lemon.
Sriracha Aioli
Combine all ingredients in small bowl; blend well.
- Category: appetizer
- Method: stovetop
Keywords: lobster, aebelskiver, puffy pancake, snack, seafood
