Recipe courtesy Tyler Florence
Remove crusts from bread and process in a food processor until you have coarse crumbs. In a large mixing bowl combine lobster, egg white, crumbs and moyonnaise. Season and stir to combine. The mixture should just hold together in a ball in the palm of your hand. Form into crab cakes and fry in hot oil over medium heat in a non-stick pan.
Cook bacon in a hot pan over medium heat until crispy – about 8-10 minutes. Toss warm bacon together with torn frisee. Drizzle with a little olive oil, a squeeze of lemon juice and season with salt and pepper. Serve lobster cakes topped with salad and Lemon Aioli (recipe follows).
Edited: August 4th, 2009