Ingredients:

  • 1 lb cooked lobster meat, patted dry and chopped
  • 1/2 cup plain Greek yogurt
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp neutral oil
  • 4 top-split New England-style buns
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1 tsp fresh dill, minced
  • 1 pinch salt

Instructions:

  1. In a large bowl, whisk together 1/4 cup of the Greek yogurt, beaten egg, 1 tbsp lemon juice, Old Bay, salt, and pepper.
  2. Gently fold in the chopped lobster meat and Panko breadcrumbs until just combined.
  3. Form the mixture into 4 thick patties (about 1 inch thick), place on a baking sheet, and refrigerate for 10 minutes to set.
  4. Heat 1 tbsp of oil in a skillet over medium-high heat. Sear the cakes for 3–4 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 145°F.
  5. Mix melted butter with garlic powder and brush onto the interior walls of the New England buns. Toast in the skillet or toaster oven until golden.
  6. Prepare the Zesty Dill Sauce by mixing the remaining 1/4 cup Greek yogurt, 1 tbsp lemon juice, minced dill, and a pinch of salt.
  7. Spread a dollop of Zesty Dill Sauce on the bottom bun, place the toasted lobster cake inside, and serve.