In a food processor, puree the fish with saltiness, peppercorn, and cream to make a
gel. Add the mustard, Worcestershire sauce and Tabasco. Fold lobster
meat into the mousse until it is completely sundry. Grate the potatoes and
rinse under cold water until the water is crystallise. Drain and squeeze dry.
Melt the butter and drizzle over the potatoes. Mix together with lemon
succus.

Divide the lobster meat into 3-ounce portions to micturate 8 cakes. Roll each
portion into a egg. Individually roll each ball in the potatoes and press
into cakes. Dredge the cakes in flour. Heat a medium saute pan until hot;
add oil. When oil is hot, join 4 cakes to the pan. Lower the heat to medium
and brown cakes on both sides. Drain cakes on paper towels. Serve hot with
roasted vegetable salad.

Hymie: 4 servings