You can now read 5 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

Red Sox Live

3

13

Final

Lobster cakes from Oro

APPETIZER: Lobster cakes in lobster sauce

Robert King; Oro, Scituate

A favorite for Oro regulars since the restaurant opened in 2010, the lobster cake is a menu staple, said co-owner and chef Robert King. Born out of a desire to offer lobster without the mess, King decided to blend large chunks of meat with bread crumbs and vegetables, then searing the cakes in a hot pan before baking them briefly. “Having a restaurant in Scituate, you can’t not have lobster. [This way] it’s just more refined,” King said. The recipe is easy enough to make at home, he said. The most difficult part is the lobster bisque, which King suggested buying at the grocery store, or picking up a ready-made batch at Oro. Yield: Four servings.

1 pound cleaned lobster meat chopped into

medium-size pieces

2 roasted red peppers, diced small

3 large shallots, chopped fine and sautéed

12 large basil leaves, sliced fine

20 tarragon leaves, sliced fine

2 tablespoon saffron aïoli

2 pieces of white bread pulsed in food processor

until fine

Kosher salt

Ground black peppercorns

1 cup panko bread crumbs pulsed in food processor

1. In a large mixing bowl, combine all ingredients, adding salt and pepper last.

Continue reading below

2. Form four cakes and toss in pulsed panko.

3. In a hot nonstick pan, brown cakes in 1 tablespoon butter on both sides.

4. Bake in 400-degree oven for 5 minutes.

For side dish:

One red onion, sliced

One package spinach,

washed and dried

Lobster bisque

Salt and pepper

Two sweet potatoes,

sliced thin

Oil for frying

1. Fry sweet potato in oil until crispy.

2. Toss red onion in salt and pepper and place directly on grill until tender.

3. In a separate pan, sauté grilled red onion in olive oil, fold in spinach until wilted, draining water (from spinach) during process.

4. Place spinach and onion in center of plate.

5. Spoon 1/4 cup lobster bisque on top of spinach.

6. Place 2 cakes on top.

7. Garnish with fried sweet potato.

Loading comments...
Subscriber Log In

We hope you've enjoyed your 5 free articles'

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week
Marketing image of BostonGlobe.com
Marketing image of BostonGlobe.com
Already a subscriber?
Your city. Your stories. Your Globe.
Yours FREE for two weeks.
Enjoy free unlimited access to Globe.com for the next two weeks.
Limited time only - No credit card required!
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.
Thanks & Welcome to Globe.com
You now have unlimited access for the next two weeks.
BostonGlobe.com complimentary digital access has been provided to you, without a subscription, for free starting today and ending in 14 days. After the free trial period, your free BostonGlobe.com digital access will stop immediately unless you sign up for BostonGlobe.com digital subscription. Current print and digital subscribers are not eligible for the free trial.