Crispy Baked Lobster Bites with Kale & Cream Cheese
Creamy, zesty and filled with good-for-you greens, these lobster bites are the ultimate summer appetizer or snack. Serve with a warmed all-natural jarred tomato sauce on the side for dipping. For a kick of heat, try adding a pinch of ground cayenne pepper to the mixture.
Position oven rack in top third of oven and preheat broiler to high. In a large bowl, combine onions, 3/4 cup panko, kale, mozzarella, cream cheese, dill and lemon juice. Fold in lobster, then season with salt and pepper.
To a shallow dish, add remaining 1/2 cup panko. Scoop lobster mixture into 2 tbsp portions. Dip each into panko, lightly pressing to form rounded patties about 1/2-inch thick. Transfer to a large parchment-lined baking sheet and mist tops with cooking spray.
Broil for about 6 minutes, until golden brown, checking often. Using a spatula, gently flip over, mist with cooking spray and broil for an additional 4 minutes, until golden and heated through. (NOTE: If browning too quickly, adjust oven to bake setting at 425°F and cook for about 10 minutes, turning once.)
Lobster Thermidor is a creamy cooked lobster mixture that is typically stuffed into the lobster shell for serving – here the mixture tops whole-grain bread slices for a quicker twist on this classic dish.
A great lobster roll has two key ingredients: lots of succulent lobster and a soft, toasted whole-grain bun. Inspired by LA's Lobsta Truck (lobstatruck.com), born out of a New England road trip, we've lightened up the mayo schmear but managed to keep all the classic flavor intact.
This textured, complex salad is lightly dressed with our sweet and pungent Russian dressing, but feel free to add a little more if you like. Fennel gives it a gentle licorice note, while the Parmesan adds a satisfying umami touch. Don’t skip the Crispy Quinoa Topper, it adds a crunch that you won’t want to miss.