Wasabi Lobster Potato Cakes

Ingredients

·2 tablespoons olive oil
·1 tablespoon fresh shallots, finely chopped
·8 oz. cooked lobster meat, medium diced
·1/4 teaspoon fresh garlic, finely diced
·1 teaspoon lemon zest, finely grated
·1 teaspoon fresh thyme
·1 oz. Cognac
·1 1/4 lb. Russet potatoes,
·70 count, peeled
·2 eggs, beaten
·2 teaspoons Wasabi paste
·1/4 cup fresh chives, thinly sliced
·3/4 teaspoon kosher salt
·1/4 teaspoon ground black pepper
·3 tablespoons all purpose flour
·1/2 cup vegetable oil for frying

Directions

1.Place the olive oil into a large heated sauté pan; add the shallots, sauté for 3-4 minutes over medium heat until softened. Add the garlic and lobster meat and continue to cook for an additional 2 minutes. Add the thyme, lemon zest and cognac and allow to reduce. Remove from the heat to cool.
2.Coarsely shred the peeled potatoes using a food processor and immerse into ice water. In small batches place into towels and squeeze dry.
3.Place the potatoes into a large bowl; separately mix the eggs with the wasabi paste. Add to the potatoes along with the cooled lobster mixture, chives, salt and black pepper.
4.In batches place the vegetable oil onto a 375°F flat top grill; place 1/2 cup portions of the potato mixture onto the grill and flatten slightly. Sauté for 2-3 minutes or until golden brown; turn over and cook the second side an additional 2 minutes or until fully cooked. Remove from the grill and hold in a warm area for immediate plating.
5.Shown with Sesame Ginger Ahi Tuna topped with Fennel Tarragon Slaw (recipes available upon request).