Ingredients:

  • 1 lb cooked lobster meat, chopped
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 1 tsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tbsp fresh chives, finely chopped
  • 2 tbsp scallions, thinly sliced
  • 1/2 cup panko breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp paprika
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil

Instructions:

  1. In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, lemon zest, salt, pepper, and paprika.
  2. Stir in the chopped chives and scallions until the mixture is smooth and the aromatics are evenly distributed.
  3. Add the panko breadcrumbs to the wet base and stir. Gently fold in the chopped lobster meat using a spatula, being careful not to over-mix.
  4. Shape the mixture into 9 equal patties, about 1 inch thick. Place them on a baking sheet and refrigerate for at least 30 minutes to firm up.
  5. Heat the oil and butter in a skillet over medium heat until the butter is melted and sizzling.
  6. Gently place the chilled cakes in the pan and sear for 3–4 minutes per side. Do not flip until a mahogany-colored crust forms and the cake releases easily from the pan.