The opening of the spring lobster season on Prince Edward Island is always an event.

Fishing boats, laden with lobster traps like those in the photo above, depart wharves around the Island in the very early morning to set their traps.  This is called “Setting Day” and marks the official opening of the spring lobster fishing season. It is not uncommon for people in the local fishing communities to head to their local wharves or nearby beaches to see the fishing boats off.

It’s a sight to see a parade of boats, heavy laden with traps, heading out at sunrise from a wharf.

Several communities also have church services known as the “Blessing of the Fleet” services on the Sunday before setting day.  These are sometimes held inside nearby local churches but, most frequently, they are held on the wharves of the fishing ports.

“Landing Day” follows Setting Day and is the day the first catches of the season land on the wharves.  Daily catches occur for the duration of the lobster season. The photos below were taken at North Lake Harbour, PEI on June 1, 2012; however, the same scene would be playing out at many harbours across PEI.

Boats at rest after their day’s work fetching the catch.

Many Islanders will enjoy lobster straight from the shell for their first “feed” of the season.  For many, it is a tradition to have fresh lobster on the first day of the catch.  This is one of the benefits of living on an Island – we have plenty of fresh seafood.  Many (including myself) will argue that lobster from the spring fishery is better than lobster fished later in the summer from waters that have warmed up over the season (even though lobster from the later catch is very good, too).  I don’t know why it is but lobster from the cold waters that surround the Island always does seem to taste better and I think even has a better texture meat.

I remember the first time I was on a Caribbean cruise many years ago, ordering lobster from the dinner menu.  My taste buds were salivating for what I knew to be lobster taste.  Oh my!  It didn’t taste like lobster at all as I know it.  That’s when I discovered the difference in taste of lobster that comes out of cold water and that out of very warm waters!  I never ordered lobster from a cruise ship menu again.  I wait for the good PEI lobster at home!

The ironic part of this is that I never liked lobster when I was growing up.  In fact, when the family would be chowing down on lobster, my mother always roasted me a chicken (maybe a wee bit spoiled)!  However, they convinced me to try a bite of it when I was probably about 18 years old and I’ve never looked back and have more than made up for it since!  I love lobster by itself and in just about any other recipe imaginable!

So, today, I am sharing my recipe for Lobster Cakes to celebrate the opening of the PEI lobster fishery season.

Barbara’s Lobster Cakes

Ingredients:
2 cups warm mashed potatoes (about 2-3 medium-large sized potatoes)
1 large egg, beaten
1 tbsp tartar sauce
1 tsp Dijon mustard
2 oz grated cheddar cheese
½ tsp parsley
1/4 – 1/2 tsp garlic powder (optional)
¼ tsp dried dillweed
Freshly ground pepper, to taste
1½ – 2 tbsp onion, finely chopped
2 tbsp celery, finely chopped
2 tbsp red pepper, finely chopped

8 oz. cooked lobster meat (fresh or frozen), cut into bite-sized chunks
½ – 1 cup fine bread crumbs

Apx. ¾ cup finely ground bread crumbs for coating lobster patties
2+ tbsp vegetable oil

Method:

Place warm mashed potatoes in large bowl.  Add beaten egg and mix well.  Add tartar sauce and Dijon mustard.

Stir in grated cheddar cheese.

Add  parsley, garlic powder, dillweed, and pepper.  Stir in onion, celery, and red pepper.

Lastly, add the lobster and mix well.  Add just enough of the first amount of bread crumbs so the mixture will hold together and can be formed into patties.

Using a ¼ cup measuring cup, scoop up mixture and form into round patties.  In shallow bowl, place the second amount of bread crumbs.  Coat each patty in the bread crumbs until completely covered on all sides.  Place on wax-paper lined baking sheet and chill for 1 hour to allow flavours to blend and for patties to become firm so they won’t break apart when cooked.

Preheat oven to 375F.

Heat oil in non-stick skillet over medium-high heat.  When oil is hot, reduce heat to medium and cook the lobster cakes 2-3 minutes on each side, until golden brown.  Transfer browned cakes to greased baking sheet.  Bake in oven 6-7 minutes to finish the cooking process.

Serve lobster cakes, 2 per person, hot with your favorite tartar sauce and a side green salad.

These cakes freeze well, uncooked.  Cakes may be cooked directly from frozen state, adding a few more minutes to the cooking process or they may be thawed in the refrigerator for several hours before cooking.

Yield:  Apx. 1 dozen cakes

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Barbara’s Lobster Cakes

These Lobster Cakes are perfect for lunch or supper. Serve with your favorite tartar sauce and a side green salad.

Course Main Course

Cuisine Canadian

Keyword lobster, lobster cakes

Servings 6

Ingredients

• 2 cups warm mashed potatoes (about 2-3 medium-large sized potatoes)
• 1 large egg, beaten
• 1 tbsp tartar sauce
• 1 tsp Dijon mustard
• 2 oz grated cheddar cheese
• ½ tsp parsley
• 1/4 - 1/2 tsp garlic powder (optional)
• ¼ tsp dried dillweed
• Freshly ground pepper, to taste
• 1½ - 2 tbsp onion, finely chopped
• 2 tbsp celery, finely chopped
• 2 tbsp red pepper, finely chopped
• 8 oz. cooked lobster meat (fresh or frozen), cut into bite-sized chunks
• ½ - 1 cup fine bread crumbs
• Apx. ¾ cup finely ground bread crumbs for coating lobster patties
• 2+ tbsp vegetable oil

Instructions

1. Place warm mashed potatoes in large bowl. Add beaten egg and mix well. Add tartar sauce and Dijon mustard.
2. Stir in grated cheddar cheese.
3. Add parsley, garlic powder, dillweed, and pepper. Stir in onion, celery, and red pepper.
4. Lastly, add the lobster meat and mix well. Add just enough of the first amount of bread crumbs so the mixture will hold together and can be formed into patties.
5. Using a ¼ cup measuring cup, scoop up mixture and form into round patties. In shallow bowl, place the second amount of bread crumbs. Coat each patty in the bread crumbs until completely covered on all sides. Place on wax-paper lined baking sheet and chill for 1 hour to allow flavours to blend and for patties to become firm so they won't break apart when cooked.
6. Preheat oven to 375F.
7. Heat oil in non-stick skillet over medium-high heat. When oil is hot, reduce heat to medium and cook the lobster cakes 2-3 minutes on each side, until golden brown. Transfer browned cakes to greased baking sheet. Bake in oven 6-7 minutes to finish the cooking process.

8. Serve lobster cakes, 2 per person, hot with your favorite tartar sauce and a side green salad.

Recipe Notes

These cakes freeze well, uncooked. Cakes may be cooked directly from frozen state, adding a few more minutes to the cooking process or they may be thawed in the refrigerator for several hours before cooking.

Yield: Apx. 1 dozen cakes

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[This post was last updated on April 30, 2024]