Ingredients:

  • 1 lb cooked lobster meat, chopped into 1/2-inch chunks
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh lemon zest
  • 2 scallions, finely minced
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup mayonnaise
  • 1 tbsp capers, minced
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

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, Dijon mustard, lemon zest, Old Bay, salt, and pepper until smooth.
  3. Stir in the minced scallions and panko breadcrumbs.
  4. Gently fold in the lobster chunks with a spatula until just combined, being careful not to break the pieces.
  5. Form the mixture into 8 equal patties (about 1 inch thick), place on a baking sheet, and refrigerate for 30 minutes.
  6. Heat a skillet over medium-high heat and add the olive oil and butter.
  7. Once the butter is foaming and sizzling, gently place the chilled cakes in the pan.
  8. Sear the cakes until they achieve a mahogany-colored, crisp exterior on both sides.
  9. Prepare the tartar sauce by mixing mayonnaise, minced capers, lemon juice, and chopped parsley.