If you savor the fresh, sweet flavor of the sea, you’re going to absolutely adore these Lobster Cakes. They bring together tender, juicy lobster meat with a golden, crispy crust that’s bursting with flavor in every bite. Whether it’s a special weekend treat or a fancy dinner party starter, these Lobster Cakes transform humble ingredients into something truly spectacular and irresistible.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredients that come together to create a symphony of texture and taste. Each component plays a crucial role, from the rich butter that adds depth to the fresh lobster meat providing the star flavor, to the crunchy panko that gives the cakes their perfect crust.

Unsalted butter (3 ½ tablespoons): Adds richness and helps cook the scallions and lobster to perfection.
Scallions (3, trimmed and finely chopped): Bring a mild onion flavor that brightens the dish.
Garlic (1 to 2 cloves, minced): Infuses a subtle aromatic punch without overpowering the lobster.
Fresh lobster meat (1 pound, cut into ½-inch dice): The star ingredient providing sweet, tender chunks of seafood.
Flat leaf parsley (1 tablespoon, finely chopped): Adds a fresh herbal note and a pop of color.
Dijon mustard (1 teaspoon): Offers a gentle tang and depth of flavor.
Mayonnaise (⅔ cup): Binds the ingredients and keeps the cakes moist.
Large egg (1, beaten): Acts as a binder for the mixture.
Hot sauce (a dash): Provides a subtle kick that elevates the overall flavor.
Kosher salt and freshly ground black pepper: Essential seasoning to bring out the natural flavors.
Panko bread crumbs (1 ¼ cups): Two portions: some folded into the mixture for lightness and some for a crunchy coating.
Lemon wedges (6, for serving): Adds fresh acidity to brighten every bite.
Tartar sauce, Russian dressing, or lemon aioli (optional for serving): Perfect dipping companions to personalize your Lobster Cakes experience.

How to Make Lobster Cakes

Step 1: Sauté the Scallions and Garlic

Begin by melting 1 tablespoon of unsalted butter in a medium skillet over medium-low heat. Slowly cook the scallions and garlic together until they become soft and fragrant, which takes about 3 minutes. This step gently teases out their natural sweetness without browning, laying the flavor foundation for the Lobster Cakes.

Step 2: Combine Lobster and Flavorings

Now, add the diced lobster meat and finely chopped parsley to the skillet. Stir just enough to mix them with the scallions and garlic, then remove the pan from heat. Transfer this fragrant mixture to a mixing bowl where the magic continues to happen.

Step 3: Mix the Batter

Into the bowl, stir in Dijon mustard, mayonnaise, beaten egg, a dash of hot sauce, and a good pinch of kosher salt and black pepper. Next, fold in ¾ cup of the panko bread crumbs gently. The mixture will feel quite wet at this point, but that’s exactly what you want—the panko will soak up the excess moisture as it chills, making the cakes firm and easy to shape.

Step 4: Chill the Mixture

Pop the bowl into the refrigerator for at least 30 minutes, up to 3 hours. This chilling step is essential because it helps the mixture firm up so your cakes hold their shape beautifully when cooking.

Step 5: Shape and Coat the Cakes

Once chilled, shape the mixture into six evenly sized cakes. Then, coat each one thoroughly with the remaining ½ cup of panko crumbs. This extra coating crisps up nicely in the pan, giving your Lobster Cakes that signature golden crust everyone loves.

Step 6: Cook the Lobster Cakes

Heat the remaining 2 ½ tablespoons of butter in a large non-stick skillet over medium heat. Carefully add the cakes and cook for about 3 minutes on each side, or until they are beautifully golden and cooked through. The sizzling butter will infuse them with richness while the crust crisps to perfection.

How to Serve Lobster Cakes

Garnishes

Lemon wedges are the classic and essential garnish for Lobster Cakes—just a squeeze brightens and balances their richness perfectly. For an extra flair, fresh herbs like parsley or chives sprinkled over the top add a lovely visual and aromatic touch.

Side Dishes

Keep it simple with a crisp green salad tossed in a light vinaigrette to complement the flavors. Roasted asparagus or a warm corn salad also pair beautifully, adding fresh, seasonal textures without overpowering the delicate lobster.

Creative Ways to Present

Serve your Lobster Cakes stacked on a bed of mixed greens or nestled inside a soft brioche bun for an elegant lobster slider. Offering a trio of dipping sauces—such as tartar sauce, Russian dressing, and lemon aioli—encourages your guests to customize their bites and keeps things exciting at the table.

Make Ahead and Storage

Storing Leftovers

If you have any Lobster Cakes left over, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days and make a quick, delicious second meal.

Freezing

You can freeze the shaped but uncooked Lobster Cakes by placing them on a baking sheet lined with parchment paper and freezing until solid. Then transfer them to a freezer-safe bag or container for up to 1 month. This way, you’ll have savory treats ready whenever the craving hits.

Reheating

To reheat, gently warm the Lobster Cakes in a skillet over medium-low heat until warmed through and crisped on the outside again. Avoid the microwave for reheating if possible, as it can make the cakes soggy and less enjoyable.

FAQs

Can I use frozen lobster meat for Lobster Cakes?

Absolutely! Just make sure it’s fully thawed and patted dry before mixing. Using fresh lobster is ideal, but good-quality frozen can still yield delicious results.

What is the best binder for these Lobster Cakes?

The combination of mayonnaise and egg in this recipe ensures the cakes stick together without becoming dense. Panko also helps by absorbing moisture and adding lightness.

Can I make these Lobster Cakes gluten-free?

Yes, simply swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The texture will be slightly different, but the flavor remains fantastic.

Can I prepare Lobster Cakes ahead of time?

Definitely! Preparing the mixture and chilling it for a few hours before cooking enhances the flavor and makes shaping easier. You can also freeze shaped uncooked cakes for convenience.

What sauces complement Lobster Cakes best?

Traditional tartar sauce, tangy Russian dressing, or a bright lemon aioli all pair beautifully. Feel free to experiment with your favorite dips to find the perfect match for your taste buds.

Final Thoughts

Making Lobster Cakes at home might feel like a special occasion treat, but with such a simple recipe and accessible ingredients, it’s a delight you can enjoy anytime. These golden, flavorful cakes are truly something to savor and share—so grab your seafood, gather your ingredients, and dive into the delicious world of Lobster Cakes!

Lobster Cakes Recipe

★★★★★

5.1 from 10 reviews

Author: Jack
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Salt

Print Recipe

Description

Deliciously crispy lobster cakes made with fresh lobster meat, seasoned with scallions, garlic, and herbs, then lightly fried to golden perfection. Perfect as an elegant appetizer or a satisfying main course served with lemon wedges and your favorite dipping sauce.

Instructions

Prepare the aromatics: Melt 1 tablespoon of butter in a medium skillet over medium-low heat. Add scallions and garlic, cooking until softened and fragrant, about 3 minutes.
Mix lobster and seasonings: Add lobster meat and parsley to the skillet, stir gently to combine, then remove from heat and transfer to a mixing bowl. Stir in Dijon mustard, mayonnaise, beaten egg, hot sauce, salt, and pepper thoroughly. Add ¾ cup of panko bread crumbs and mix well. Refrigerate the mixture for at least 30 minutes or up to 3 hours to allow panko to absorb moisture.
Form cakes and coat: Shape the chilled mixture into 6 equal-sized cakes. Coat each cake with the remaining ½ cup panko bread crumbs to create a crispy exterior.
Cook the cakes: Heat the remaining 2 ½ tablespoons of butter in a large non-stick skillet over medium heat. Fry the lobster cakes for about 3 minutes per side until golden brown and cooked through.
Serve: Plate the lobster cakes with lemon wedges and your choice of tartar sauce, Russian dressing, or lemon aioli for dipping.