Description
If you’re looking for a dish that screams elegance and comfort all at once, these lobster cakes are it. Bursting with tender chunks of real lobster meat, kissed with lemon zest and fresh herbs, and seared until golden and crisp—this is the kind of recipe that turns a simple night into something special. Whether you’re entertaining or treating yourself, these cakes are the showstopper that doesn’t need showy ingredients. Just real food, done well.
Ingredients
- 1½ cups cooked lobster meat, chopped
- 1 egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh chives or parsley
- ½ cup panko breadcrumbs (plus more if needed)
- Salt and pepper, to taste
- Optional: ½ teaspoon Old Bay seasoning
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- In a large bowl, whisk together egg, mayonnaise, Dijon, shallot, lemon zest, herbs, and seasoning.
- Gently fold in lobster meat and panko until just combined.
- Shape into 4–6 patties and chill for 20 minutes.
- Heat butter and oil in a skillet over medium heat.
- Cook cakes 3–4 minutes per side until golden and crisp.
- Serve warm with lemon wedges or a light aioli.
Notes
- Always chill the cakes before frying—this helps them hold their shape.
- Don’t skimp on the lemon zest—it really enhances the flavor of the lobster.
- For an extra crispy exterior, dust the cakes lightly with more panko before cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American Coastal