From a YouTube video by Anguilla Beaches with Chef Lowell Hodges, who began working at Blanchard’s Restaurant in the 1990’s and now has his own restaurant on Anguilla, Sharky’s.
The recipe on the video is pretty close to the one in At Blanchard’s Table, by Melinda Blanchard and Robert Blanchard (2003). It makes about 30 small 2-inch cakes.
Serve with Tomato Tartar Sauce, also from the Blanchard’s cookbook.
1 1/2 cups sweet red peppers, seeded and diced
4 tablespoons diced green scallions
1 1/2 cups homemade breadcrumbs
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
2 big cooked lobsters (the Anguilla kind), meat cut into chunks to equal 1 pound cooked lobster meat (may substitute cooked shrimp or crab)
3 tablespoons unsalted butter
3/4 cup flour
2 cups milk
Mix the sweet peppers, scallions, 1 cup of the breadcrumbs, cayenne pepper, salt, and pepper, and lobster meat together.
Melt butter over medium heat. Gradually stir in flour. Gradually stir in milk, until batter is smooth with big bubbles. Add lobster mix to the batter. Move the lobster cake mixture onto a platter. Cover and chill in fridge for 30 minutes.
Shape the mixture into cakes, coating with the rest of the bread crumbs. Chill in fridge for 30 minutes.
Cover the bottom of skillet with a light layer of oil. Cook the lobster cakes over medium heat until both sides are dark golden brown.
Serve Lobster Cakes with Tomato Tartar Sauce.