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!