Lobster cakes

By • May 30, 2011 • 0 Comments

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Author Notes: This recipe came about by accident. I was hoping to make crab cakes for my family, and could not find fresh (not imitation or canned) crab meat anywhere! After mulling about the fish counter listing my options, I decided to make lobster cakes. I found them to be even more flavorful (and pretty) than any crab cakes I have had! I served them with homemade cole slaw and corn bread.Jocief

Makes 10 large patties

  • 2 pounds lobster meat
  • 1/2 cup mayo
  • 2 eggs
  • 1/2 cup plain breadcrumbs
  • 1/4 teaspoon worcestershire sauce, more if desired
  • 1 tablespoon Dijon mustard
  • 1 handful chopped fresh parsley
  • a few grinds fresh black pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  1. 1. Put the lobster meat into a bowl. Pick out any shells and break up the meat with your hands. Keep some chunks intact (no larger than 3/4 inch or so)
  2. Add all of the other ingredients except butter and oil
  3. Mix gently with hands
  4. Shape into large patties, squeezing with hands so they hold a shape but not working the patties too much
  5. Refrigerate for at least an hour after making patties to let the flavors mingle
  6. Saute in a large pan (preferably large enough to make all of them at once) with butter and oil for about 5-6 minutes on each side, until browned and crispy. Serve immediately or place in a low oven to keep warm.
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