Ingredients:

  • 1 lb (450g) lobster meat, patted dry and chopped
  • 1 large (50g) egg, lightly beaten
  • 1/2 cup (60g) almond flour
  • 2 tbsp (15g) fresh parsley, finely chopped
  • 1 tbsp (8g) fresh chives, minced
  • 1 tsp (5g) lemon zest
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) olive oil
  • 1/4 cup (60g) Greek yogurt, plain
  • 1 tbsp (15g) tomato paste
  • 1 tbsp (15g) capers, drained and chopped
  • 1 tsp (5ml) lemon juice
  • 1 pinch salt
  • 1 pinch black pepper

Instructions:

  1. In a large bowl, combine the lobster meat, beaten egg, almond flour, parsley, chives, lemon zest, and spices.
  2. Use a spatula to gently fold the ingredients together, ensuring the lobster remains in distinct chunks.
  3. Line a baking sheet with parchment paper.
  4. Scoop the mixture into a 1/3 cup measuring cup, pack tightly, and flip onto the baking sheet to form uniform cakes. Repeat for all 9 cakes and smooth the edges.
  5. Preheat the oven to 400°F (200°C).
  6. Lightly brush the top of each cake with olive oil using a pastry brush.
  7. Bake for 15-20 minutes until the tops are mahogany-colored and the edges feel firm.
  8. Prepare the tomato tartar sauce by mixing Greek yogurt, tomato paste, chopped capers, lemon juice, salt, and pepper.