Carol's Crab and Lobster fish cakes.

Yesterday I was confronted with a cooked lobster I know my husband Steve likes a bargain but this is going too far, he said it was reduced from £10 to £3.50 from our local supermarket. I have never used lobster before so hear we go, THIS IS SCARY

Prepare your ingredients.

2            X THICK SLICES OF WHOLE MEAL BREAD OR WHITE BREAD

50G       X CORNFLAKES

350G     X POTATOES PEELED AND CHOPPED COVER WITH COLD WATER

1/4TSP  X TARRAGON

2            X EGG YOLKS

130G     X LOBSTER MEAT

240G     X 2 X170G TINS DRAINED CRAB MEAT in brine

1/2 TSP X PAPRIKA

1/4 TSP X GARLIC GRANULES

1/4 TSP X CHILLI POWDER

GENEROUS PINCH CEYENNE PEPPER

JUICE HALF LEMON

SALT AND PEPPER TO TASTE

2            X TBSP PLAIN FLOUR

2            X  EGGS

Breadcrumbs

Preheat the oven to 200c/400f /gas mark6 put the bread in a dry roasting tin place in the bottom of the oven till bread is dry and brittle around 15 mins remove from oven and leave to cool, put the bread in a blender blend on full power till bread resembles breadcrumbs, add the cornflakes blend for a few seconds and set to one side.

Meanwhile drain the potatoes and cover with fresh water add the tarragon bring to boiling point turn down the heat simmer potatoes till tender. Drain the potatoes through a mesh sieve so you don’t loose the tarragon return to the pan on a low heat dry the potatoes for 1 minute take off the heat and cool, add egg yolks to the potatoes and mash till smooth put to one side.

Cut the lobster down the middle, from head to tail remove the white meat from the tail end discard the dark vein, crack open the claws remove the white meat and as much of the white meat from the rest of the shell discard the grey matter and spongy bits.

Drain the crab meat through a sieve, with the back of a spoon press down on the crab meat to remove the rest of the brine, put the crab, lobster and the rest of the ingredient in a blender, blend on full power for a minute put the mixture into a large bowl and add to the potatoes mix till well combined.

Using a dessert spoon as a measure, scoop a good amount of the mixture and roll into a ball with the palms of your hands then gently press with the palm to form a  fish cake, repeat till all the mixture is used.

Put the flour in a small bowl, beat eggs together in another bowl, and put the breadcrumbs on a plate.

Lightly flour the fish cakes, dip into the beaten eggs then coat in the breadcrumbs put on a plate in the fridge till ready to use, shallow fry in oil till golden and crispy.