The Best Oven-Baked Lobster Cakes Recipe

This Lobster Cakes recipe is a New Englander’s take on the Maryland classic crab cake. These sumptuous cakes contain 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 recipes 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 quickly in 30 minutes. If you’re looking for another quick seafood recipe, check out my Garlicky Shrimp and Grits with Scallion-Chive Oil recipe! Or, if you’re a fan of lobster, try my lobster gnocchi or butter-poached lobster recipes.

What I love most about this recipe is how easy it is, and how it stretches one pound of tender lobster meat, which can be pretty expensive! I fill these cakes with chunks of freshly cooked lobster meat, and you can still 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 and claw meat for the most tender cakes. I tend to think that claw meat has more flavor!

Although this juicy lobster cake recipe can be served independently, 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.

Why You’ll Love These Lobster Cakes

• Set it and forget it – My lobster cake recipe is prepared in the oven instead of the 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. That’s 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!

Ingredients

• 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 a cohesive 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.

Substitutions

• 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!

Step by Step Instructions

These 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.

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 you opt for high-quality lobster meat for the best texture and flavor in your cakes. Make sure to remove any shells or cartilage.

Frequently Asked Questions

• What are lobster cakes? – Lobster cakes are crispy, lobster-filled patties similar to crab cakes. They include lobster and other ingredients such as breadcrumbs, 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? – Lobsters are cooked live because they can grow bacteria quickly once they are dead. It is the best, safest method to cook lobsters while they are alive.

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 cakes, while the Sauvignon Blanc’s bright acidity and citrusy flavors can cut through the richness. 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 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 lettuce, tomato, and garlic mayo for a delicious summer burger-alternative!

Storage and Reheating Instructions

• Storage – These lobster cakes make excellent leftovers! To store them, place the cakes in an airtight container and store them in the fridge for up to 3 days. You could also freeze them for 4-6 months. (If you are freezing them, you can reheat them by cooking them at 400 degrees Fahrenheit in the oven for 20 minutes or until completely heated through.)
• 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 and 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 2 minutes. Serve!

Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!