Lobster Cakes with Orange Chipotle Hollandaise Sauce

3 tbsp. butter
1 cup yellow onion, chopped
1/2 cup celery, finely chopped
1/2 cup red bell pepper, finely chopped
2 tbsp. garlic, minced
1 lb. lobster meat, chopped
1/2 cup scallions, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. Creole mustard
1/4 cup mayonnaise
1 1/2 cups plain toasted breadcrumbs, divided
1/4 cup flour
2 eggs
Canola oil
Salt and cayenne pepper to taste

Melt butter and add onions, celery and bell pepper. Cook until vegetables are soft, approximately 5 minutes. Add the garlic, cook 2 more minutes. Season with salt and pepper.

In a bowl, combine lobster meat, scallions, parsley, mustard, mayonnaise, vegetables and 3/4 cup bread crumbs. Mix to combine. Form the mixture into 10, 1 inch thick cakes.

In a bowl, combine the flour with salt and pepper. In second bowl, beat the eggs. In a third bowl, add the remaining 3/4 cup bread crumbs. Dredge the cakes first in the seasoned flour, then into the eggs and finally into the breadcrumbs. Gently saut� the cakes, 3 to 4 at a time in the hot oil, until golden brown, about 4 minutes per side. Top with Orange Chipotle Hollandaise Sauce.

Orange Chipotle Hollandaise Sauce

2 tbsp. shallots, chopped
1/4 cup dry white wine
1/4 cup fresh orange juice
4 egg yolks
2 tsp. chipotle, pureed adobo,
2 tsp. lemon juice

1 cup butter, melted

Salt and pepper

In a saucepan, combine the shallots, wine and orange juice. Bring to a boil and reduce to approximately 2 tbsp. Remove from heat and cool.

In a stainless steel bowl set over a pot of simmering water, whisk the egg yolks with the lemon juice, pureed chipotle and reduced wine mixture. Whisk until the mixture becomes slightly thick. Remove the bowl from the pot and whisking vigorously, add the butter, 1 tsp. at a time until it is all incorporated. Season to taste with salt and pepper and keep warm.