Ingredients:

  • 1 lb (450g) cooked lobster meat, chopped into ½-inch chunks
  • 2 tbsp (30g) unsalted butter, melted
  • 1 tbsp (15g) fresh lemon juice
  • 2 scallions (10g), finely minced
  • 1 stalk (20g) celery, finely diced
  • 1 tsp (5g) Old Bay seasoning
  • ½ tsp (3g) smoked paprika
  • ½ cup (60g) crushed butter crackers
  • 1 large (50g) egg, beaten
  • ¼ cup (60g) mayonnaise
  • 1 tsp (5g) Worcestershire sauce
  • ½ tsp (3g) garlic powder
  • ¼ tsp (1g) salt
  • ¼ tsp (1g) black pepper
  • ½ cup (115g) mayonnaise
  • 1 clove (5g) garlic, grated
  • 1 tbsp (15g) lemon juice
  • 1 tsp (5g) fresh parsley, minced

Instructions:

  1. In a large bowl, combine the chopped lobster meat, melted butter, lemon juice, minced scallions, and diced celery.
  2. Stir in the Old Bay seasoning and smoked paprika until the lobster is evenly coated.
  3. Fold in the mayonnaise, beaten egg, Worcestershire sauce, garlic powder, salt, and pepper.
  4. Gently stir in the crushed butter crackers until the ingredients are just combined; do not overwork the mixture.
  5. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  6. Scoop approximately ⅓ cup of the mixture per cake, shaping them into thick discs on the baking sheet with 2 inches of space between each.
  7. Bake for 15–20 minutes until the cakes reach a golden-brown crust.
  8. Prepare the Lemon-Garlic Aioli by mixing the mayonnaise, grated garlic, lemon juice, and minced parsley in a small bowl.