Deviled Maine Lobster Cakes with Fresh Tomato and Cilantro Salsa

1 lb. fresh Maine lobster meat

1 tbl. green peppers, diced

1 small white onion, diced

1 tbl. red bell pepper, diced

2 tbl. celery, diced

4 cups fresh bread crumbs (packaged won’t work)

1 tsp. black pepper

1/2 tsp. salt

4 drops (or to taste) Tabasco Sauce

1/2 cup butter, melted

1 egg

Saute vegetables until transparent. Add herbs and seasonings. Mix in bread crumbs, lobster, eggs and butter. Form into 1 oz. patties and refrigerate until ready for use. May be done one day in advance. Melt butter in skillet, and brown cakes on both sides.

Serve with Fresh Tomato Salso, and garnish with a fresh sprig of cilantro and a lemon wedge.

For the Fresh Tomato Salsa:

3/4 cup plum tomatoes, diced

1 tbl. minced fresh cilantro

2 tbl. celery, diced

1/4 cup red onion, diced

2 tbl. green pepper, diced

2 scallions (white and green), diced

1/4 tsp. salt

1/4 tsp. prepared horseradish

1/4 tsp. white vinegar

1 tsp. granulated sugar

1 tsp. Worcestershire sauce

1 jalapeno pepper, seeded and finely diced

Mix all ingredients and refrigerate overnight in a plastic container to mull flavors.