Ingredients:

  • 1 lb (450g) cooked lobster meat, patted dry and chopped
  • ½ cup (60g) Panko breadcrumbs
  • ¼ cup (60ml) mayonnaise
  • 1 large egg, beaten
  • 1 tbsp (15g) Dijon mustard
  • 1 tsp (5g) Old Bay seasoning
  • 1 tbsp (15ml) fresh lemon juice
  • 2 scallions (10g), finely minced
  • 2 tbsp (30g) unsalted butter, melted
  • 2 tbsp (30g) unsalted butter for searing
  • ½ cup (115g) mayonnaise for tartar sauce
  • 1 tbsp (15g) capers, drained and minced
  • 1 tsp (5g) lemon zest
  • 1 tbsp (15ml) fresh dill, chopped
  • 1 pinch (1g) smoked paprika

Instructions:

  1. In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, lemon juice, and melted butter. Stir in the minced scallions until the mixture is a smooth, pale yellow emulsion.
  2. Add the Panko breadcrumbs to the binder first to hydrate them. Gently fold in the chopped lobster meat using a rubber spatula, stopping as soon as the meat is coated to preserve the chunks.
  3. Form the mixture into 8 equal-sized patties (approximately 1 inch thick). Heat 2 tbsp of butter in a skillet over medium-high heat until foaming, then sear the cakes for 3–4 minutes per side.
  4. Remove the cakes once they achieve a mahogany-colored crust and feel firm. Transfer to a wire rack for 2 minutes before serving with the tartar sauce made from mayonnaise, capers, lemon zest, dill, and smoked paprika.