Lobster Cakes With Thai Dippin
Finely chop onion and set aside 2 Tbsp for the Thai sauce. Heat oil in a stove-top pan at medium heat and add remaining onion. Sauté onion until translucent. Remove from heat. Combine lobster, breadcrumbs, coconut, parsley and sautéed onion in oil, in a mixing bowl. Stir to combine. Fold onto a piece of waxed paper and form into an even log, by using the waxed paper to help you roll and form. You want them to be about 3” around. Set the formed log aside in fridge.
Combine reserved onion, plum sauce, ginger, sweet chili sauce, wine, vinegar and cilantro in a large measuring cup. Whisk together and set aside at room temperature.
Place rice and water in a large microwave safe pot with lid. Microwave on high for 10 minutes then medium for 10 minutes.
Pour cornflake crumbs onto a different sheet of waxed paper. Remove lobster mixture from fridge and slice into 1” thick disks. Press into cornflake crumbs to coat.
Spray a large non-stick fry pan with cooking spray and place the lobster cakes onto the pan, from the outside in, as you coat them. Once all are in the pan, cook until golden (about 3 minutes).
Spray each top with cooking spray and toss them over to brown the other side.
While cakes are browning and once the timer rings for rice…
Lift rice with fork, cover and let stand to rest.
Wash, cut and place broccoli in a microwave safe pot with lid. Cook at high for 4 minutes while rice is resting. Stir and add spice and butter if you must. YUUUUUMMMY!!!