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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. 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)
- Add all of the other ingredients except butter and oil
- Mix gently with hands
- Shape into large patties, squeezing with hands so they hold a shape but not working the patties too much
- Refrigerate for at least an hour after making patties to let the flavors mingle
- 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.