Lobster Cakes

I have been dreaming of Maine lately. It is a place that is near and dear to my heart, a place synonymous with so many amazing memories for me. By default, I cannot think about Maine without craving lobster. I don’t think there’s a person out there that would argue that Maine and lobster don’t go hand in hand. I’ve had some of the best lobster dishes of my life in Maine whether it be in a lobster roll, lobster bisque, or simply steamed; it is hard to compete with the lobster dishes of Maine. They were the inspiration for these Lobster Cakes with Lemon Caper Mayo.

Lobster is one of those ingredients that seems to elevate any dish it is apart of and steals the show. It’s meat is sweet and tender, full of succulent flavor. The delicate fragrant herbs and vegetables in these cakes help to perfectly complement the sweet lobster and provide a vast depth of flavor. I love to sauté the shallots and bell pepper in butter before adding them to the cake mixture to give another layer of lusciousness.

This recipe is extremely easy to make with most ingredients being dumped into a bowl, mixed, formed into cakes, and pan fried. It is not an overly complex or labor intensive process which I believe makes them all the more appealing. I recommend chilling the formed cakes for around 30 minutes before frying them to help them hold their shape and not fall apart. I found that it helped a lot in keeping them together while they cooked.

I know that I have just preached the gospel of lobster, however, if you aren’t a lobster fan or can’t find any near you these could be made with crab or craw fish. These are very flexible when it comes to your choice of meat and will still taste delicious even if you chose not to use lobster.

For portions this recipe makes two cakes which is good as an appetizer for two people or a main dish for one person. I suggest you double or triple the recipe depending on how many people you are making these for. However, you will have more of the lemon caper mayo so use your judgement on whether that needs to be doubled or not based on how many cakes you are making.

Lobster Cakes

These delicious lobster cakes pair perfectly with a lemon caper mayo for an easy, flavorful appetizer or main dish.
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2 Cakes


Lobster Cakes

  • 2 Lobster Tails cooked
  • 1 Shallot minced
  • 1/3 Cup Minced Red Bell Pepper
  • 1 Tbsp Butter
  • 1 Egg beaten
  • 1 Tbsp Fresh Tarragon minced
  • 4 Tbsp Breadcrumbs
  • 1/2 Lemon juiced
  • 1/2 Tsp Worcestershire
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1 Tsp Salt
  • Pinch of Pepper

Lemon Caper Mayo

  • 1/4 Cup Mayo
  • 1/2 Lemon juiced
  • 1/4 Tsp Worcestershire
  • 2 Tbsp Capers
  • 1/2 Tsp Salt
  • Pinch of Pepper


  • Melt the butter in a small frying pan over medium high heat. Add the minced shallot and red bell pepper. Sauté for 5 minutes until shallots and pepper are tender. Remove from the pan and set aside to cool.
  • In a small mixing bowl add the mayo, lemon juice, worcestershire, capers, salt & pepper. Mix until fully combined, cover, and place in the fridge.
  • In a medium mixing bowl add the diced, cooked lobster meat, beaten egg, lemon juice, tarragon, breadcrumbs, garlic powder, onion powder, the cooked shallots & onion, salt & pepper. Mix until thoroughly combined and form into 2 cakes. Set the cakes in the fridge for 30 minutes to chill.
  • Heat the olive oil over medium heat in a medium size frying pan. Add the cakes and cook until golden brown on each side.
  • Serve the lobster cakes with the lemon caper mayo and enjoy!
Keyword Appetizer, Lemon Caper Mayo, Lobster, Lobster Cakes, Main Dish

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