Ingredients:

  • 1 lb cooked lobster meat, chopped into bite-sized chunks
  • 1/2 cup Panko breadcrumbs
  • 3 tbsp mayonnaise
  • 3 tbsp plain Greek yogurt
  • 1 large egg, beaten
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp Old Bay seasoning
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1 tbsp unsalted butter
  • 1/4 cup plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp Sriracha
  • 1 tsp capers, minced
  • 1 tbsp lemon juice

Instructions:

  1. In a large bowl, whisk together the beaten egg, mayonnaise, Greek yogurt, lemon juice, zest, Old Bay, and parsley.
  2. Gently fold in the chopped lobster meat and Panko breadcrumbs using a spatula, being careful not to overmix to keep the lobster chunks intact.
  3. Scoop approximately 1/3 cup of the mixture and shape into patties about 1 inch thick.
  4. Place the cakes on a parchment-lined baking sheet and refrigerate for 30 minutes to set.
  5. Heat the butter in a cast-iron skillet over medium-high heat until it begins to foam.
  6. Sear the lobster cakes for 3-5 minutes per side until they achieve a deep, golden-brown crust.
  7. Prepare the remoulade by mixing 1/4 cup plain Greek yogurt, Dijon mustard, Sriracha, minced capers, and lemon juice. Serve alongside the warm cakes.