APPETIZER: Lobster cakes in lobster sauce
Robert King; Oro, Scituate
A favorite for Oro regulars since the restaurant opened in 2010, the lobster cake is a menu staple, said co-owner and chef Robert King. Born out of a desire to offer lobster without the mess, King decided to blend large chunks of meat with bread crumbs and vegetables, then searing the cakes in a hot pan before baking them briefly. “Having a restaurant in Scituate, you can’t not have lobster. [This way] it’s just more refined,” King said. The recipe is easy enough to make at home, he said. The most difficult part is the lobster bisque, which King suggested buying at the grocery store, or picking up a ready-made batch at Oro. Yield: Four servings.
1 pound cleaned lobster meat chopped into
2 roasted red peppers, diced small
3 large shallots, chopped fine and sautéed
12 large basil leaves, sliced fine
20 tarragon leaves, sliced fine
2 tablespoon saffron aïoli
2 pieces of white bread pulsed in food processor
Ground black peppercorns
1 cup panko bread crumbs pulsed in food processor
1. In a large mixing bowl, combine all ingredients, adding salt and pepper last.
2. Form four cakes and toss in pulsed panko.
3. In a hot nonstick pan, brown cakes in 1 tablespoon butter on both sides.
4. Bake in 400-degree oven for 5 minutes.
For side dish:
One red onion, sliced
One package spin ach,
washed and dried
Salt and pepper
Two sweet potatoes,
Oil for frying
1. Fry sweet potato in oil until crispy.
2. Toss red onion in salt and pepper and place directly on grill until tender.
3. In a separate pan, sauté grilled red onion in olive oil, fold in spinach until wilted, draining water (from spinach) during process.
4. Place spinach and onion in center of plate.
5. Spoon 1/4 cup lobster bisque on top of spinach.
6. Place 2 cakes on top.
7. Garnish with fried sweet potato.