Salt cod & lobster cakes from Lobster at Home by Jasper White

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Notes about this recipe

  • mharriman on November 24, 2019

    With a doubling of mixture for each cake, This recipe makes a substantial cake that is satisfying. I used regular fresh cod ( wouldn’t know where to find salt cod in my area) and already cooked lobster meat from the grocer’s frozen seafood section. The cake ‘dough’ is sticky and thick. I divided the dough into six cakes, each about the size of a regularly sized crab cake. I was confused with instructions that said to make 12 large cakes for six entree portions. I don’t know how a recipe with 12 ounces of total fish meat can make 6 entree portions of large cakes:1 ounce of fish per cake, 2 ounces total per person? No matter. I just doubled the size of each cake. With the price of cooked frozen lobster at $19.95 for 7 ounces, this is definitely a splurge fish meal.but it’s worth it. Aside: This recipe is a red letter one for me personally. Today I reached my 2019 project goal of making one new recipe from each of the cookbooks (with recipes in them) that I own. This has been fun.

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