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
Ingredients
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2 pounds
lobster meat
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1/2 cup
mayo
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2
eggs
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1/2 cup
plain breadcrumbs
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1/4 teaspoon
worcestershire sauce, more if desired
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1 tablespoon
Dijon mustard
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1 handful
chopped fresh parsley
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a few grinds fresh black pepper
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1 teaspoon
kosher salt
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2 tablespoons
butter
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2 tablespoons
vegetable oil
Directions
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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)
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Add all of the other ingredients except butter and oil
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Mix gently with hands
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Shape into large patties, squeezing with hands so they hold a shape but not working the patties too much
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Refrigerate for at least an hour after making patties to let the flavors mingle
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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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