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This lobster cake recipe is a New Englander’s take on the Maryland classic crab cake. These sumptuous cakes are full of lobster meat, scallions, and crushed butter crackers. Lobster can feel intimidating to cook with due to its’ hefty price tag.. But this recipe makes the most of fresh, cooked lobster meat, without using too much filler. I serve recipe not only as a main entree, but also as the perfect hors d’oeuvres (christmas appetizer, anyone?).
Serve these cakes for a quick weeknight lobster dinner – this recipe cooks up quickly in just 30 minutes. If you’re looking for another quick seafood recipe, check out my Garlicky Shrimp and Grits with Scallion-Chive Oil recipe!
What I love most about this recipe is how easy it is, and how it really stretches one pound of tender lobster meat, which can be quite expensive! I fill these cakes with chunks of freshly cooked lobster meat, and you’re still able to get nine of them. For the recipe, you will need a pound of cooked lobster meat – either boiled, steamed, or however you like to prepare it. I suggest a mix of lobster tail meat and claw meat for the most tender cakes. I tend to think that claw meat has more flavour!
Although this juicy lobster cake recipe can be served on its own, I also serve them on a warm, buttered burger bun for a sandwich. If you’re serving them as is, I would suggest serving a singular cake for an appetizer course or two cakes for a main entree.
Table of contents
why you’ll love this recipe
- Set it and forget it – My lobster cake recipe is prepared in the oven instead of stovetop. No oil splatters, no standing over the stove checking and flipping your lobster cakes! Use the time they baked to tidy up the kitchen or make a lemon aioli.
- Makes the most of your lobster meat – 1 pound of lobster yields 9 cakes. Thats enough to serve 8 and 1 for taste-testing! Each lobster cake is still filled with chunks of lobster meat.
- They’re foolproof – All you need to do for this recipe is add the ingredients to a mixing bowl, combine, then form the patties and cook!
what ingredients do you need to make lobster cakes?
- Lobster meat – The star of the show, lobster meat provides the rich, sweet, and delicate seafood flavor that defines lobster cakes, making them a sumptuous treat. You can use fresh lobster or frozen lobster for this recipe. I always make sure it is cooked before I use it, and if it is frozen, I thaw it out completely.
- Crushed butter crackers – Crushed butter crackers serve as the binding agent, adding a deliciously crunchy texture to the cakes while helping to hold the ingredients together.
- Egg – The egg acts as another binder, ensuring that all the ingredients adhere together and form cohesive a lobster cake during cooking.
- Lemon juice – Lemon juice adds a refreshing zing and a touch of acidity to balance the richness of the lobster, enhancing the overall flavor profile.
- Sliced scallions – Sliced scallions contribute a subtle oniony aroma and a mild, savory flavor, providing depth and a hint of freshness to the lobster cakes.
- Canola oil – You can use any oil you like – brushing the tops of the cakes before going into the oven ensures golden brown goodness.
- Make it gluten-free – Use your favorite buttery gluten-free crackers.
- No eggs? – If you’re out of eggs or have an allergy, you can add 1/4 cup of extra mayonnaise to the recipe, or 1/4 cup of yogurt.
- Make them spicy – Add a blend of paprika, cayenne pepper, and red pepper flakes for cakes with a kick!
- Add shrimp – You can make this lobster cake recipe even more affordable by only using 8 ounces of cooked lobster meat and substituting the other 8 ounces with cooked shrimp!
how do I make lobster cakes?
These lobster cakes are quick and easy to make – you’ll feel like a true chef whipping these impressive cakes. Every ounce of lobster meat is so precious. I left out a lot of filler ingredients (minced garlic, parsley, onion, mustard) so that the lobster shines.
- First, preheat your oven to 400°F. Lined a rimmed baking sheet with parchment paper and set aside. Add all of the ingredients except for the oil to a large mixing bowl
- Next, mix the lobster meat, crushed crackers, mayonnaise, scallions, lemon juice, and egg until combined.
- After that, using a 1/3 cup measuring cup, scoop lobster meat mixture and pack it tightly. Us the measuring cup to form the cakes. Flip the measuring cup over onto the baking sheet lined with parchment, and lift up to release the formed cake. Use your hands to fix any imperfections or mold back any loose pieces that fell out. You should have 9 cakes.
- Using a brush, top the cakes with a bit of oil of your choice. You could also use a spray.
- Bake the cakes for 20 minutes until they are cooked through and the tops are golden brown. Cooking in the oven ensures evenly cooked cakes that stay moist and succulent. Frying in a cast iron skillet can often dry out the cake because of the high heat.
recipe tips and notes
- Check for doneness – You can use a meat thermometer to make sure they are cooked through. The internal temperature should reach 160°F (71°C). You can check for doneness by gently pressing the center of a cake; it should be firm to the touch.
- Use a cooking rack –Place a cooking rack on the baking sheet to circulate air around the lobster cakes. This ensures they cook evenly and have a crispy texture on both sides.
- Choose quality lobster meat: I suggest that you opt for high-quality lobster meat for the best texture and flavor in your cakes. Make sure to remove any shells or cartilage.
- What are lobster cakes? – Lobster cakes are crispy, lobster-filled patties that are similar to crab cakes. They include lobster and other ingredients such as breadcrumbs or crushed crackers and a binder like egg.
- Are lobster cakes healthy? – These cakes can fit into any diet – they’re protein packed and filling.
- Lobster cakes vs crab cakes – The difference between lobster cakes and crab cakes are their main ingredients: one has lobster, and one has crab!
- Why is lobster cooked alive? – Lobster is cooked live because once they are dead, they can grow bacteria quite quickly. It is the best, safest method to cook lobsters while they are alive.
lobster cake serving suggestions
- Wine pairing – When pairing wine with lobster cakes, a crisp and refreshing white wine is an excellent choice. I suggest going with a Chardonnay or a Sauvignon Blanc would complement the dish beautifully. The Chardonnay’s buttery notes can harmonize with the rich, buttery texture of the the cakes cakes, while the Sauvignon Blanc’s bright acidity and citrusy flavors can cut through the richness, creating a well-balanced and delightful pairing. Ultimately, the choice between these two white wines depends on your personal preference for a slightly more full-bodied or a crisper wine to accompany your lobster cakes.
- Fresh salad – A light, crisp salad with mixed greens, cherry tomatoes, cucumbers, and a citrus vinaigrette dressing adds freshness and balance to the richness of the lobster cakes.
- Coleslaw – Creamy coleslaw, with its slightly sweet and tangy flavors, provides a cool contrast that pairs well with the warm lobster cakes.
- Corn on the cob – Broiled or grilled corn on the cob is a classic pairing with seafood dishes, offering sweetness and a satisfying crunch.
- Add sauce –A homemade lemon aioli, tartar sauce, or tarragon mayo are traditional and flavorful dipping sauces for lobster cakes.
- As a sandwich – Griddle some buns and top with Chunky Guacamole or garlic mayo for a delicious summer burger-alternative!
storage and reheating
- Storage – These lobster cakes make excellent leftovers! To store them, place the cakes in an airtight container and store in the fridge for up to 3 days.
- Reheating : Oven Method -When I reheat these lobster cakes in the oven, I place them on a parchment-lined baking sheet and place the baking sheet in a cold oven (yes, cold). Set the oven to preheat to 400°F. Cook the cakes until the oven reaches 400°F. The cakes should be cooked through and crisped on the outside.
- Reheating : Stovetop Method – To reheat these cakes on the stovetop, add a tablespoon of butter to a skillet along with a good drizzle of olive oil. Melt butter over medium-high heat until glistening. Then, add the lobster cakes. Fry for 3 minutes before flipping over to the other side for an additional 2 minutes. Serve!
The Best Oven-Baked Lobster Cakes Recipe
- rimmed baking sheet
- 1 lb cooked lobster meat cut into small pieces
- 2 cups crushed butter crackers like ritz
- 1 egg
- 1/2 cup chopped scallion
- 1 tbsp lemon juice
- 1/2 cup mayonnaise
- 1 tbsp oil of your choice I used canola, but you can use anything
- Preheat your oven to 400°F. Lined a rimmed baking sheet with parchment paper and set aside. Add all of the ingredients except for the oil to a large mixing bowl.
- Mix the lobster meat, crushed crackers, mayonnaise, scallions, lemon juice, and egg until combined.
- Using a 1/3 cup measuring cup, scoop lobster meat mixture and pack it tightly. Us the measuring cup to form the cakes: flip the measuring cup over onto the baking sheet lined with parchment, and lift up to release the formed cake. Use your hands to fix any imperfections or mold back any loose pieces that fell out. You should have 9 lobster cakes.
- Using a brush, top the lobster cakes with a bit of oil of your choice. You could also use a spray.
- Bake the lobster cakes for 20 minutes until they are cooked through and the tops are golden brown.