Lemon Pepper Lobster Cakes
PrintThese meaty, citrusy lobster cakes make a tasty week night meal that the whole family will love.
Serves: 4
Prep Time: 30 min
Cook Time: 15 min
Total Time: 45 min
Ingredients
- Lobster Cakes:
- 12 oz (375 g) frozen cooked Canadian lobster meat or pieces, thawed, drained well, patted dry and chopped
- 1 egg, beaten
- 2/3 cup (150 mL) Italian-flavoured breadcrumbs
- 2 tbsp (30 mL) drained capers
- 2 tbsp (30 mL) finely chopped fresh chives
- 2 tbsp (30 mL) mayonnaise
- 1 tbsp (15 mL) Dijon mustard
- 2 tsp (10 mL) freshly grated lemon zest
- 1 tsp (5 mL) black pepper
- 3 tbsp (45 mL) oil
- Lemon Aioli:
- 1/2 cup + 2 tbsp (155 mL) mayonnaise
- 2 cloves garlic, minced
- 2 tsp (10 mL) freshly grated lemon zest
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 1 tsp (5 mL) Dijon mustard
- 1/4 tsp (1 mL) smoked paprika
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 tbsp (15 mL) chives, for garnish
- Lemon wedges, for serving
Method
- Lobster Cakes: In medium bowl, toss lobster meat with egg, breadcrumbs, capers, chives, mayonnaise, mustard, lemon zest and pepper until combined. Divide into 8 portions. Shape each into a patty with 1/2-inch (2 cm) thickness.
- In large skillet set over medium heat, add oil. In batches, cook lobster cakes, turning once, for 4 to 6 minutes or until golden brown and heated through.
- Lemon Aioli: In small bowl, whisk together mayonnaise, garlic, lemon zest, lemon juice, mustard, paprika, salt and pepper until blended.
- Serve lobsters cakes with lemon aioli. Garnish with chives and serve with lemon wedges.
Chef’s Note: Alternatively, use frozen raw Canadian lobster meat pieces, extending cook time by about 5 minutes.
