These lobster cakes are a crispy new way to serve up some tasty lobster. Make them for an appetizer for a party or just a main for your next dinner.
I never tire of lobster. While I’m not the biggest fan of most fish, shellfish like crab, shrimp, and lobster are my weakness. Instead of serving lobster only broiled or stuffed, I wanted to try a different preparation: lobster cakes. They’re similar in spirit to crab cakes or salmon patties—chunks of fresh lobster bound with breadcrumbs, pan-fried until crisp.
I shop sales for lobster tails whenever I can. Tails in the $5–$6 range are worth grabbing; these are often around four ounces each. This recipe uses four 4-ounce tails—adjust quantities up or down if your tails differ in size.
Preheat your oven to the broil setting. To clean the lobster tails, cut down the top of the shell and carefully pull the meat away from the shell, then tuck the meat back on top of the shell for cooking. Be cautious: shells can be sharp.
Broil the prepared tails for about 8–12 minutes, depending on size, until the meat is fully opaque and white with no translucent areas. Allow the lobster to cool a little, then remove the meat and chop it into the size you prefer—some like it finely chopped, others leave larger chunks for a meatier bite.
Combine the lobster meat with the binding ingredients in a bowl and mix gently. Divide the mixture into six equal portions and shape each into a roughly 2-inch patty—scale them up or down if you prefer larger or smaller cakes. For extra crunch, roll each formed patty in panko breadcrumbs.
Heat a skillet over medium heat and add the remaining butter and a splash of olive oil. Once hot, add the patties and cook about 4 minutes per side, until a golden crust forms. Transfer cooked cakes to a plate lined with paper towels to absorb excess oil, then serve while still warm.
These lobster cakes work beautifully as an impressive appetizer or a satisfying main course. Pair them with a simple lemon aioli, tartar sauce, or a light salad for a complete plate.
Lobster Cakes
Ingredients
- 4 lobster tails about 1 cup cooked meat total
- 1 egg
- 3 TBSP butter
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
- 1 TSP cajun seasoning
- 1 TBSP olive oil
Instructions
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Preheat oven to high broil.
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Clean lobster tails by cutting down the top of the shell. Snap the ribs on the bottom of the tail, pull the meat away from the shell, then rest the meat on top of the shell. Broil 10–12 minutes until the meat is opaque and white.
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Let lobster cool slightly, then chop into pieces. In a bowl, combine lobster pieces with breadcrumbs, cajun seasoning, the egg, and 2 tablespoons of melted butter; mix gently to combine.
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Add the remaining butter and the olive oil to a large skillet and heat over medium.
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Divide the lobster mixture into six portions, form into patties, and press each into panko crumbs to coat.
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Fry the patties in the skillet about 4 minutes per side, until golden and crisp. Drain briefly on paper towels before serving.
Nutrition
