2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tablespoon chopped garlic
1 pound lobster meat, diced
1/4 cup chopped green onions, green parts only
2 tablespoons finely chopped fresh parsley leaves
1 tablespoon Creole mustard
1/2 cup Easy Homemade Mayonnaise, recipe follows
1 1/2 cups dried fine bread crumbs
1 cup vegetable oil
1/4 cup bleached all-purpose flour
1 tablespoon Essence, recipe follows
1 large egg
1 tablespoon water
Tartar Sauce, recipe follows

Cooking Recipe:

Melt 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, mix or 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 the cakes 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 (sprinkle gratuitously) with parsley and serve with Tartar Sauce.

Easy Homemade Mayonnaise:
1 large egg, at room temperature
1 tablespoon fresh lemon juice
1 cup vegetable oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne

Combine the egg and lemon juice in a food processor or blender and process for 10 seconds. With the motor running, slowly pour in the oil through the feed tube. Stop once the mixture has thickened. (If the mixture thickens too much, add water 1 teaspoon at a time to loosen.) Add the salt, black pepper, and cayenne, and pulse once or twice to blend. Transfer to an airtight container and refrigerate until ready to use.

Note: The mayonnaise can be stored in the refrigerator for up to 24 hours.

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Yield:1 1/4 cups

Tartar Sauce:
3/4 cup Easy Homemade Mayonnaise
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons drained sweet pickle relish
1 tablespoon drained capers (chopped, if large)
1 tablespoon minced fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon minced fresh tarragon

In a bowl, fold all the ingredients list together. Adjust seasoning, to taste. Cover and refrigerate until ready to serve, giving the sauce 1 hour to stand before serving for the flavors to marry.

Yield: about 1 cup

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup