Ingredients:

  • 1 lb (450g) pre-cooked lobster meat, chopped into ½-inch chunks
  • ½ cup (50g) panko breadcrumbs (toasted)
  • 2 tbsp (30g) light mayonnaise or Greek yogurt
  • 1 tbsp (15g) Dijon mustard
  • 1 large egg, lightly beaten
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Old Bay seasoning
  • 1 clove (5g) garlic, minced
  • 2 tbsp (8g) fresh parsley, chopped
  • ¼ tsp (1.5g) salt
  • ¼ tsp (1.2g) black pepper
  • 2 tbsp (30ml) extra virgin olive oil
  • ¼ cup (60g) Greek yogurt
  • 1 tbsp (15g) Sriracha or hot sauce
  • 1 tsp (5g) honey
  • 1 tsp (5g) lemon zest

Instructions:

  1. In a large mixing bowl, whisk together the light mayo, Dijon mustard, beaten egg, lemon juice, Old Bay, minced garlic, salt, and pepper until smooth.
  2. Fold the toasted panko and chopped parsley into the wet mixture.
  3. Gently fold in the pre-cooked lobster meat using a spatula, ensuring the meat remains in large chunks.
  4. Divide the mixture into 4 equal portions and gently shape them into patties approximately 1 inch thick.
  5. Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
  6. Add the cakes to the skillet and sear for 3–4 minutes per side until a mahogany-colored crust forms.
  7. Transfer the skillet to a preheated 400°F (200°C) oven to flash-bake until the internal temperature reaches 165°F.
  8. While the cakes bake, prepare the sauce by mixing together the Greek yogurt, Sriracha, honey, and lemon zest.