Ingredients:

  • 1 lb cooked lobster meat, patted dry
  • 2 tbsp light mayonnaise
  • 1 tbsp Greek yogurt
  • 1 large egg, lightly beaten
  • 1/3 cup Panko breadcrumbs
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter

Instructions:

  1. Place the lobster meat, light mayonnaise, Greek yogurt, lemon juice, and Old Bay seasoning into the food processor. Pulse 4-6 times until the mixture looks like a coarse crumble, avoiding a paste consistency.
  2. Stir in the beaten egg, parsley, salt, pepper, and breadcrumbs by hand until just combined.
  3. Line a baking sheet with parchment paper. Scoop approximately 1/3 cup of the mixture and form into a disc about 1 inch thick. Repeat for all cakes.
  4. Refrigerate the shaped cakes for 15-30 minutes to lock in the shape.
  5. Heat olive oil and butter in a skillet over medium-high heat until the butter foams.
  6. Add the cakes to the pan and sear for 3-4 minutes per side until a mahogany-colored crust develops and they release easily from the pan.