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1
Soak the salt cod in a bowl of cold water and refrigerate, for 12 hours, changing the water every 2 hours.
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2
Flake the cod into small pieces.
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3
In a saute pan, over medium heat, add the oil.
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4
When the oil is hot, add the onions and peppers.
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5
Season with salt and pepper.
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6
Saute until soft, about 1 minute.
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7
Add the salt cod and continue to saute for 6 to 8 minutes, or until the cod is fully cooked.
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8
Remove from the heat and cool completely.
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9
In a mixing bowl, combine the salt cod mixture, lobster meat, potatoes, 1 egg, and green onions.
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10
Season with salt and pepper.
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11
Mix well.
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12
Form the mixture into 12 equal cakes.
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13
Beat the remaining 2 eggs with the milk.
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14
In separate shallow bowls, combine the flour, egg wash, and bread crumbs.
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15
Season with Creole seasoning.
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16
Dredge each cake in the flour, coating completely.
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17
Dip each cake in the egg wash, letting the excess drip off.
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18
Finally dredge each cake in the bread crumbs, coating completely.
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19
In 2 large saute pans, over medium heat, add 1/4 cup of the oil to each pan.
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20
When the oil is hot, pan-fry the cakes until golden brown, and heated through, about 4 to 5 minutes on each side.
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21
Remove the cakes and set aside.
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22
For the Relish: In a mixing bowl, combine the corn, tomatoes, and onions.
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23
Season with a drizzle of extra virgin olive oil, lemon juice, salt and pepper.
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24
Set aside.
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25
For the Tartare Sauce: In another mixing bowl, combine all of the ingredients together.
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26
Season with salt and pepper.
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27
Mix well.
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28
Make a small pool of the Tartare Sauce in the center of each serving plate.
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29
Lay 2 cakes over the sauce.
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30
Spoon the relish over the top of the cakes.
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31
Garnish with parsley.
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32
Combine all ingredients thoroughly.
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33
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
