Ingredients
Scale
- 1 lb cooked lobster meat, chopped
- 1/4 cup mayonnaise
- 1 large egg
- 2 tsp Dijon mustard
- Zest of 1 lemon
- 1/4 cup scallions, finely chopped
- 2 tbsp chives, minced
- 1/2 cup panko breadcrumbs
- 1/2 tsp Old Bay seasoning (optional)
- Salt and pepper to taste
- 1 tbsp unsalted butter
- 1 tbsp neutral oil (like canola or avocado)
Instructions
- Whisk together mayonnaise, egg, Dijon, lemon zest, seasoning, salt, and pepper in a large bowl.
- Fold in chopped scallions, chives, and panko breadcrumbs.
- Add the lobster meat gently and mix just until combined.
- Form into 6–8 small cakes and chill for 30 minutes.
- Heat butter and oil in a skillet over medium heat.
- Cook the cakes in batches, about 4–5 minutes per side, until golden and crisp.
- Drain on paper towels and serve hot with lemon wedges or your favorite sauce.
Notes
- For best texture, don’t overmix the lobster or overcook the cakes.
- You can prepare the mixture up to a day ahead and cook just before serving.
- Serve with arugula salad or mashed potatoes for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Main Course, Appetizer
- Method: Pan-Searing
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 6–8
- Calories: 210
- Sugar: 0.5g
- Sodium: 440mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.4g
- Protein: 16g
- Cholesterol: 105mg