Lobster cakes. Sweet Maine lobster meat with crunchy panko crumbs, green onions, and Dijon, pan fried until golden brown and crispy.
These lobster cakes offer a fresh take on the classic crab cake and are great served as an appetizer topped with a creamy Dijon sauce – or served overtop leafy greens or on toasted buttered buns as a main dish. They also make a delightful addition to a seacuterie platter.
What ingredients do you need to make these lobster cakes?
- Lobster meat: Fresh cooked lobster meat is preferred, but frozen cooked lobster can also be used if you don’t have access to fresh
- Breadcrumbs: These help bind the mixture and provide some filler plus a crunchy crust. We love panko breadcrumbs because of their light, airy texture. We used the seasoned variety in this recipe
- Eggs: Essential for binding the ingredients together
- Mayonnaise: Adds moisture and richness to the mixture
- Dijon mustard: Offers a subtle tang and acidity that enhances the lobster’s sweetness
- Lemon juice and zest: Provides acidity and freshness that brightens the overall flavor. And lemon + seafood is always a must
- Scallions and garlic: We love the mild onion flavor of scallions and the hint of garlic in these lobster patties.
How do you make these lobster cakes?
- Cook the lobster: If using fresh lobster, boil or steam it until fully cooked, then extract the meat. Here’s a tutorial on how to cook a lobster.
- Make the creamy Dijon sauce.
- Mix the ingredients: In a large bowl, combine the chopped lobster meat, breadcrumbs, eggs, mayonnaise, Dijon mustard, lemon juice and zest, garlic, scallions, and seasonings
- Form the cakes: Shape the mixture into patties, ensuring they are compact and uniform in size. We made 8-9 patties from the mixture. You don’t want them to big (or too thick), as you don’t want to have these on the skillet for too long – no one likes overcooked lobster! You want them small and thin enough to cook in a few minutes on each side
- Cook the cakes: Heat a skillet over medium heat with a bit of oil. Cook the patties for about 3-4 minutes on each side, or until they are golden brown and heated through. Add a couple tablespoons of butter during the last 2 minutes of cooking and flip again so the butter bastes both sides
- Serve immediately with the Dijon sauce and lemon wedges
Serving suggestions for these lobster cakes:
- As an appetizer: Serve smaller, bite-sized cakes with a dipping sauce like tartar sauce, remoulade, or lemon aioli
- Over leafy greens: A light, fresh, leafy green salad pairs beautifully with the richness of lobster cakes
- On a bun: Serve lobster cakes on a toasted and buttered bun with lettuce, tomato, and a dollop of the creamy Dijon sauce for a gourmet seafood sandwich
- As a main course: Pair with roasted vegetables, crusty rolls, and a glass of crisp white wine for an elegant dinner
These lobster patties marry the indulgent flavor of lobster with the comforting texture of a classic seafood cake. They are versatile, easy to prepare, and offer a touch of elegance to any meal. Whether you’re looking to impress guests at a dinner party or simply treat yourself to a gourmet experience, lobster cakes are the perfect choice.
Nutrition Benefits of Lobster
Lobster is rich in protein and provides an excellent source of Vitamin B3, Vitamin B12, zinc, selenium and copper.
Looking for more lobster recipes? Try these:
Here’s how to make them:
Lobster Cakes
Sweet Maine lobster meat with crunchy panko crumbs, green onions, and Dijon, pan fried until golden brown and crispy. These lobster cakes offer a fresh take on the classic crab cake and are great served as an appetizer topped with a creamy Dijon sauce – or served overtop leafy greens or on toasted buttered buns as a main dish. They also make a delightful addition to a seacuterie platter.
Ingredients
- 1 lb fresh lobster meat cooked, roughly chopped
- 1 cup seasoned panko breadcrumbs
- 2 eggs beaten
- 1/4 cup mayonnaise
- 6 scallions trimmed and thinly sliced (white and green parts)
- 1 tablespoon dijon mustard
- 2 cloves garlic minced
- 1 lemon zest of, plus 1 tablespoon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- olive oil for frying
- 2 tablespoons salted butter
For the Dijon sour cream
- 1/2 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice from lemon above
- 1 clove garlic minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- In a large mixing bowl, combine the chopped lobster meat, breadcrumbs, beaten eggs, mayonnaise, scallions, Dijon mustard, garlic, lemon zest and juice, salt and pepper. Mix until ingredients are well incorporated.
- Shape the mixture into 8-9 uniform cakes. You don’t want them too thick or too big as you want to minimize their time on the skillet so you don’t overcook the lobster. They should be small and thin enough to cook in a few minutes on each side.
- Make the dipping sauce by combining sour cream, dijon, lemon juice, garlic, salt and black pepper. Stir to combine.
- Heat olive oil in a skillet over medium heat. When hot, carefully place the lobster cakes into the hot skillet. Cook for 3-4 minutes on each side, or until they are golden brown and crispy. During the last minute or so of cooking, add the butter. Swirl the pan so the butter melts and distributes across the pan. Flip the cakes one more time.
- Serve hot with lemon wedges and Dijon sour cream for dipping.
Nutrition
Calories: 405kcalCarbohydrates: 18gProtein: 26gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 264mgSodium: 1182mgPotassium: 446mgFiber: 2gSugar: 3gVitamin A: 681IUVitamin C: 20mgCalcium: 199mgIron: 2mg
Tried this recipe?Let us know how it was!
PIN this recipe for later:
Leave a Comment