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.
Can you ever get enough lobster? I certainly can’t. I’m not the biggest fan of all fish, but shellfish—crab, shrimp and lobster—always win me over.
Instead of the usual broiled lobster or crab-stuffed variations, I wanted a different approach: lobster cakes. Think of them like crab cakes or salmon patties but made with tender lobster meat, mixed with breadcrumbs and pan-fried until golden and crisp.
I watch for lobster tails on sale and usually buy smaller tails that are around 4 ounces each. This recipe uses four 4-ounce tails; adjust quantities if your tails are larger or smaller.
After preheating the oven on broil, trim the top and bottom of each shell and loosen the meat from the shell with your fingers, taking care—the shell edges can be sharp. Pull the meat up so it rests on top of the shell and broil for 8–12 minutes. The meat should turn opaque and white with no translucent sections.
Let the lobster cool slightly, then remove the meat from the shell and chop to your preferred texture. I like larger chunks so each bite highlights the lobster.
Combine the chopped lobster with breadcrumbs, seasoning and part of the melted butter in a bowl. Mix until evenly combined, then divide into six portions and shape into patties about 2 inches across (adjust size as you prefer).
Heat the remaining butter and a little olive oil in a large skillet over medium heat. Roll each patty in panko for extra crunch, then cook in the skillet for about 4 minutes per side, until a golden crust forms.
Drain the cooked cakes briefly on paper towels to absorb excess oil, then serve warm. They make an impressive appetizer to wow guests or a satisfying main for a special dinner.
Lobster Cakes
Ingredients
- 4 lobster tails about 1 cup meat total
- 1 egg
- 3 TBSP butter (total)
- 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 each shell. Snap the ribs on the underside, lift the meat and rest it on top of the shell. Broil 8–12 minutes until the meat is opaque and white throughout.
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Let the lobster cool, then remove the meat and chop to preferred size. In a bowl, combine lobster, breadcrumbs, cajun seasoning, the egg, and 2 tablespoons melted butter. Mix gently to combine.
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Heat the remaining butter and the olive oil in a large skillet over medium heat.
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Divide the lobster mixture into six portions and shape into patties. Lightly coat each patty with panko bread crumbs.
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Cook the patties in the skillet about 4 minutes per side, until golden and crispy. Drain briefly on paper towels before serving.
Nutrition
