the butter in a small saute pan over medium heat. Add the onions, celery
and bell peppers
. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic
and cook, stirring, for 2 minutes. Cool for 5 minutes.
In a large mixing bowl, combine the lobster
meat, green onions, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties).
In a shallow bowl, combine the flour with 1 teaspoon of the Essence. In another bowl, whisk
the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs
and 1 teaspoon of the Creole seasoning.
Heat the remaining 1 cup oil to 360 degrees F in a large saute pan over medium-high heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash
, letting the excess drip off. Dredge
in the seasoned bread crumbs, coating them evenly.
Gently lay the cakes, 3 to 4 at a time, in the oil and fry
until lightly golden, about 4 minutes on each side. Garnish
with parsley and serve with Tartar Sauce.