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Lobster Cakes

These delicious lobster cakes pair perfectly with a lemon caper mayo for an easy, flavorful appetizer or main dish.
Cook Time 30 mins
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