Lemon Pepper Lobster Cakes

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These 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 

  1. 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.  
  2. 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.  
  3. Lemon Aioli: In small bowl, whisk together mayonnaise, garlic, lemon zest, lemon juice, mustard, paprika, salt and pepper until blended. 
  4. 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.  

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