Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 4 frozen lobster cakes (approx. 3 oz each)
  • 1 tbsp fresh lemon juice
  • 1 pinch smoked paprika

Instructions:

  1. Place a 10-inch non-stick or cast iron skillet over medium-high heat and add the neutral oil and unsalted butter.
  2. Once the butter foams and begins to smell nutty, carefully place the frozen lobster cakes in the pan, leaving at least 1 inch of space between them.
  3. Press down lightly with a spatula and cook for 3–4 minutes without moving them until a deep mahogany-colored crust forms.
  4. Flip the cakes gently and cook for another 3–4 minutes, ensuring the internal temperature reaches 165°F (74°C) using a meat thermometer.
  5. Finish with fresh lemon juice and a pinch of smoked paprika for color.