Lobster Cakes
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
10 mins
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Resting Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
377 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Lobster Cakes
Description
The Lobster Cakes recipe starts by lightly sautéing scallions and garlic in butter to create a fragrant base. Fresh lobster meat is then tossed with parsley, Dijon mustard, mayonnaise, beaten egg, hot sauce, and seasoning, with panko breadcrumbs folded in to bind the mixture. After chilling, the mixture is formed into cakes and coated with additional panko crumbs to ensure a crisp crust. Pan-frying in butter yields a golden exterior that contrasts with the moist, tender lobster interior. Lemon wedges add a fresh acidity that balances the richness.
The flavor is subtly enhanced by the mustard and hot sauce, while the panko crumbs provide a crunchy texture to the outside. Cooking gently over medium heat prevents the cakes from drying out, preserving lobster's natural sweetness. These cakes serve well as a main dish alongside a light salad or as a refined appetizer paired with tartar sauce or a lemon aioli for extra creaminess and tang.
For best results, chill the mixture to allow the panko to absorb moisture, aiding in shaping and cooking. This recipe adapts well if lobster meat is limited, allowing substitutions or quantity adjustments to fit available seafood. Using steamed lobster meat from a seafood counter can save preparation time. Leftover cakes can be reheated gently to maintain their texture.
Ingredients
- 3 ½ tablespoons butter unsalted
- 3 scallions trimmed and finely chopped
- 1 to 2 garlic minced, cloves
- 1 pound lobster meat cut into ½-inch dice, fresh
- 1 tablespoon parsley flat leaf, finely chopped
- 1 teaspoon Dijon mustard
- ⅔ cup mayonnaise
- 1 egg beaten, large
- hot sauce dash of
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 1 ¼ cups panko bread crumbs
- 6 lemon for serving, wedges
- tartar sauce optional for serving, or Russian dressing or lemon aioli
Instructions
- Melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Cook the scallions and garlic together until softened and aromatic, about 3 minutes. Add the lobster meat and parsley, and stir just to combine. Remove from the heat and transfer to a mixing bowl.
- Stir in the mustard, mayonnaise, egg, hot sauce, salt and pepper. Add ¾ cup of the panko, and stir to combine. The mixture will seem pretty wet, but the panko will absorb some of the excess moisture as it sits. Refrigerate at least 30 minutes or up to 3 hours.
- Shape into 6 cakes, and coat each with the remaining panko bread crumbs. Heat the remaining 2 ½ tablespoons butter in a large non-stick skillet over medium heat. Cook the lobster cakes for about 3 minutes per side, or until golden and cooked through.
- Serve lobster cakes with lemon wedges and your choice of sauce if using.
Notes
- Use about 1 pound of lobster meat, yielding 6 cakes; adjust ingredient quantities proportionally if using less lobster.
- If fresh lobster meat is scarce, substitute part with crab, scallops, or cooked fish or shrimp.
- Many seafood markets will steam live lobsters for free, making preparation easier.
- Chill the mixture before forming cakes so panko absorbs moisture and helps bind the cakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 809mg | 34% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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