Recipe - Potato-Crusted Lobster Cakes

One half pound Fish flesh; (cod, bass, or
; similar fish)
One half teaspoon Salt
One fourth teaspoon Ground white pepper
6 ounce Heavy cream
1 tablespoon Dijon mustard
1 One half teaspoon Worcestershire sauce
1 One half teaspoon Hot pepper sauce
1 One half pound Lobster meat; minced and
cooked
6 Idaho potatoes
2 ounce Butter
One half Lemon; juiced
Flour to dredge
4 ounce Vegetable oil

In a food processor, puree the fish with salt, pepper, and cream to make a
mousse. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster
meat into the mousse until it is completely mixed. Grate the potatoes and
rinse under cold water until the water is clear. Drain and squeeze dry.
Melt the butter and drizzle over the potatoes. Mix together with lemon
juice.

Divide the lobster meat into 3ounce portions to make 8 cakes. Roll each
portion into a ball. Individually roll each ball in the potatoes and press
into cakes. Dredge the cakes in flour. Heat a medium saute pan until hot;
add oil. When oil is hot, add 4 cakes to the pan. Lower the heat to medium
and brown cakes on both sides. Drain cakes on paper towels. Serve hot with
roasted vegetable salad.

Yield: 4