Ingredients:

  • 1 lb (450g) cooked lobster meat (claw and knuckle)
  • 3/4 cup (90g) crushed butter crackers
  • 1/4 cup (60g) mayonnaise
  • 1 large egg, beaten
  • 2 tbsp (10g) fresh scallions, finely minced
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5g) Old Bay Seasoning
  • 2 tbsp (28g) unsalted butter for searing
  • 1 medium (150g) ripe avocado
  • 2 tbsp (30g) mayonnaise
  • 1 tbsp (3g) fresh cilantro, chopped
  • 1 tsp (5ml) lime juice
  • 1 pinch salt
  • 1 pack (12 sliders) Hawaiian Sweet Rolls
  • 2 tbsp (28g) melted butter
  • 1 cup (30g) baby arugula or shredded lettuce

Instructions:

  1. Pat the lobster meat thoroughly with paper towels to remove excess moisture.
  2. In a large bowl, whisk together the beaten egg, mayonnaise, lemon juice, and Old Bay seasoning until velvety.
  3. Gently fold in the crushed butter crackers and minced scallions.
  4. Add the lobster meat to the mixture and fold gently with a spatula until just combined; do not overmix.
  5. Form the mixture into 12 small patties (approx. 1.5 inches thick), place on a tray, and chill in the fridge for 10 minutes to set the binders.
  6. Melt 2 tbsp of butter over medium-high heat in a non-stick skillet until foaming.
  7. Sear cakes for 3-4 minutes per side until they develop a deep mahogany-colored crust and feel firm.
  8. Slice Hawaiian rolls in half horizontally, brush cut sides with melted butter, and toast in a pan or oven for 2 minutes until golden.
  9. Whip together the avocado, mayo, cilantro, lime juice, and salt until smooth.
  10. Assemble by spreading avocado cream on the bottom bun, adding a leaf of arugula, placing the lobster cake on top, and crowning with the top bun.