Panko-Crusted Lobster Cake

1 T (3 g) flat leaf parsley, finely chopped

1 tsp (6 g) panko

¾ tsp (4 ml) Worcestershire sauce

Zest and juice of ½ lemon

1 tsp (6 g) Dijon mustard

¼ C (60 g) mayonnaise

Cayenne, salt and coarsely ground pepper to taste

2 large eggs, beaten; with 2 T set aside

7 oz (200 g) lobster tail meat, cooked and diced

3½ oz (100 g) lump crabmeat

½ C (60 g) flour

1¼ C (84 g) panko

8 oz (236 ml) canned lobster broth

½ C (115 g) clarified butter

¾ tsp (4 ml) fresh lemon juice

1½ tsp (6 ml) extra virgin olive oil

1¼ C (60 g) cress or micro greens

Combine first six ingredients plus seasonings and 2 T of beaten eggs; fold in lobster and crab; divide into 4 patties. Transfer to parchment-lined baking sheet; refrigerate 5 hours. Next, place remaining beaten eggs, flour and panko separately into three shallow bowls. Dredge cakes in flour, then dip in egg, then panko. Return to baking sheet; chill at least 45 minutes. Just before serving, heat lobster broth. Sauté patties in clarified butter about 2-3 minutes per side until golden. Meanwhile, use an immersion blender to foam lobster broth.

To plate, blend lemon juice and olive oil; dress micro greens. Divide lobster broth foam evenly on four plates, top with patty. Garnish with dressed greens and serve immediately.