Recipe by Executive Chef David Burke, David Burke & Donatella Restaurant, New York, NY
Serves:
12 servings
Ingredients
- 24 each or about 6 lb Outside veal skirt steak
Marinade:
- 1/2 cup Soy sauce
- 1/4 cup Orange juice
- 1/4 cup Sesame oil
- 2 Tbsp Sesame seeds
- 2 Tbsp Minced ginger
- 2 Tbsp Minced garlic
- 2 Tbsp Chopped green onions
- 2 Tbsp Chopped serrano or habanera peppers
- 2 Tbsp Cracked black pepper
Lobster Hash Cakes:
- 2-1/4 lb Large baking potatoes, peeled, grated
- 12 oz Lobster meat (raw), chopped
- 1/3 cup 2 oz Large shallots, finely chopped
- 1-1/2 tsp Kosher salt
- 1/4 tsp Freshly ground black pepper
- 2 each Eggs, beaten
- 3 Tbsp Clarified butter
- 3 Tbsp Olive oil
Instructions
Marinade:
-
Combine marinade ingredients in large non-reactive container. Add veal skirt steaks; turn to coat. Refrigerate, covered, 3 to 4 hours.
-
Drain excess moisture from potatoes. Combine potatoes, lobster and shallots in large bowl; season with salt and black pepper. Fold in eggs.
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Shape lobster mixture into 24 equal-size cakes, flattening each to 2-1/2 diameter. Heat butter and oil in skillet until hot; fry lobster cakes in batches until lightly browned and potato and lobster is cooked through. Keep warm.
Can be refrigerated; reheat when ready to use.
Grill 2 skirt steaks until medium doneness. Serve with 2 Lobster Hash Cakes.
