Lobster Rolls & Zucchini Cakes with Smoked Trout & Coleslawby Nicole Cari

Lobster Rolls & Zucchini Cakes with Smoked Trout & Coleslaw

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  1. For the lobster: assemble lobster pieces on buttered, toasted brioche buns.

  2. For the zucchini cakes: Place zucchini in colander set over bowl; sprinkle with salt and toss to coat. Place small plate atop zucchini to weigh down. Let stand 30 minutes to drain.

  3. Squeeze zucchini as dry as possible in kitchen towel. Transfer zucchini to medium bowl. Stir in flour, Parmesan, and shallot, then stir in beaten egg mixture and pepper.

  4. Line large rimmed baking sheet with parchment paper. Brush large nonstick skillet with enough oil to coat; heat over medium-high heat. Working in batches, drop zucchini mixture into skillet by scant 1 tablespoonfuls, spacing apart. Using spatula, flatten cakes to 2-inch rounds. Cook until golden on bottom, brushing skillet with more oil as needed between batches, about 1 to 1 and a half minutes a side. Transfer cakes to a baking sheet.

  5. Place warm zucchini cakes on a platter. Top each with a small dollop of sour cream and piece of smoked trout. Sprinkle with chopped dill and serve.

  6. *This recipe can be made in advance: make the cakes a day ahead and keep in fridge. Reheat uncovered in 325 degree oven until heated through, about 10 minutes.

  7. For the coleslaw: Toss all vegetables in a large bowl with 1 tsp each of salt and pepper. Whisk together mayo, vinegar, and sugar, then toss with slaw.

  8. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend). This recipe can be chilled up to one day ahead of time.

Total Time 60 min


  • 1 lobster tail per person, boiled
  • Melted butter
  • Toasted brioche buns
  • For the zucchini cakes:
  • 1 pound zucchini, coarsely grated
  • 1 tsp salt
  • ¼ cup all-purpose flour
  • 2 tablespoons finely grated Parmesan cheese
  • 2 tablespoons minced shallot
  • 1 large egg plus 1 large egg white, beaten together
  • ½ tsp fresh ground black pepper
  • Canola oil, for frying
  • 1/3 cup sour cream
  • 2 ounces smoked salmon or trout, broken into 1×1/2-inch pieces
  • chopped fresh dill
  • For the coleslaw: 2 ½ lb green cabbage, cored and cut into 3-inch chunks, then finely chopped
  • 1 medium onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 1 large carrot, coarsely grated
  • 1 ¼ cups mayo
  • 1/3 cup cider vinegar
  • 2 tsp sugar