Panko-Crusted Lobster Cake

Ingredients

• 1 T (3 g) flat leaf parsley, finely chopped
• 1 tsp (6 g) panko
• ¾ tsp (4 ml) Worcestershire sauce
• Zest and juice of ½ lemon
• 1 tsp (6 g) Dijon mustard
• ¼ C (60 g) mayonnaise
• Cayenne, salt and coarsely ground pepper to taste
• 2 large eggs, beaten; with 2 T set aside
• 7 oz (200 g) lobster tail meat, cooked and diced
• 3½ oz (100 g) lump crabmeat
• ½ C (60 g) flour
• 1¼ C (84 g) panko
• 8 oz (236 ml) canned lobster broth
• ½ C (115 g) clarified butter
• ¾ tsp (4 ml) fresh lemon juice
• 1½ tsp (6 ml) extra virgin olive oil
• 1¼ C (60 g) cress or micro greens