Ingredients:

  • 1 lb cooked lobster meat, chopped into bite-sized pieces
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1/2 cup Panko breadcrumbs
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp capers, minced
  • 1 tbsp fresh dill, chopped
  • 1 pinch smoked paprika

Instructions:

  1. In a large mixing bowl, whisk together the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, Old Bay, garlic powder, salt, and pepper until smooth.
  2. Gently fold in the chopped lobster meat and fresh parsley, ensuring the seafood is evenly coated without over-mixing.
  3. Stir in the Panko breadcrumbs last, just until combined.
  4. Scoop approximately 1/3 cup of the mixture for each cake and shape into discs roughly 1 inch thick.
  5. Place the cakes on a parchment-lined baking sheet and refrigerate for 30 minutes to set.
  6. Heat butter and oil in a skillet over medium heat until the butter foams.
  7. Sear the lobster cakes until golden brown and crispy on both sides.
  8. Prepare the signature sauce by mixing mayonnaise, lemon juice, Dijon mustard, minced capers, chopped dill, and a pinch of smoked paprika.