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Lobster Cakes

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

[Copyright My Island Bistro Kitchen]