Ingredients:

  • 1 lb cooked lobster meat, chopped
  • 1/2 cup crushed butter crackers
  • 1 large egg, beaten
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 2 tbsp fresh chives, finely minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tbsp fresh dill, minced
  • 1/2 tsp garlic powder
  • 6 brioche buns, split
  • 2 tbsp unsalted butter, melted
  • 6 leaves of butter lettuce

Instructions:

  1. In a large bowl, gently fold together the chopped lobster, crushed crackers, beaten egg, mayonnaise, lemon juice, and seasonings. Form the mixture into 6 equal-sized patties, approximately 1 inch thick.
  2. Heat butter in the skillet over medium-high heat until it begins to foam. Carefully place the cakes in the pan and sear for 3–4 minutes per side until they develop a mahogany-colored, crispy exterior.
  3. Remove the lobster cakes from the pan and let them rest for 2 minutes to set the proteins.
  4. Brush the cut sides of the brioche buns with melted butter and toast in the same skillet until golden brown.
  5. Whisk together the mayonnaise, lemon juice, Dijon mustard, minced dill, garlic powder, salt, and pepper to create the zesty sauce.
  6. Spread a generous dollop of the zesty sauce on the bottom bun, layer on the lettuce, place the lobster cake on top, and cap with the top bun.