The lobster cake is a delicious, elegant twist on Maryland’s classic crab cake. The juicy lobster meat is baked with green onions, crushed butter crackers, lemon zest and mayonnaise to create the perfect appetizer or special occasion dinner.
Lobster cake recipe
I developed this lobster cake recipe to reflect the delicate crab cakes offered in the San Diego Marine Seafood Room. They are shaped like baseball and contain very minimal filler, which gives the seafood flavour shine. The texture is lighter and more airy than flat-fried lobster cakes.
Serve these seafood cakes in lemon wedges or your favorite seafood dipping sauce.
Best lobster meat to use
This lobster recipe can be made with fresh lobster meat or frozen lobster meat. Lobster tails, lobster claws, and lobster knuckles all work well. Before using, make sure the lobster meat is completely thawed and cooked. Here’s how to thaw lobster:
My favorite ways to cook lobsters are butter poached lobster, Sous Vide Lobster and Baked Lobster.
How to make this recipe
Here is a simple step-by-step guide to making a lobster cake.
Mix the ingredients – Throw all the ingredients into a large mixing bowl and gently fold using a spatula.
Form the cake – divide the mixture into 8 equal parts. Use your hands to gently form a baseball-shaped lobster cake. Place on a lining top. Options – Browning and texture the top with olive oil.
Bake – Bake at 400°F for 15-20 minutes, warm all over and golden brown.
How to serve
These lobster cakes are great, but they are squeezed with fresh lemon juice on top, but there are a few other options to consider.
Sauce for Lobster Cakes – Seafood cocktail sauce, garlic butter dipping sauce, Cajun butter sauce and horseradish cream sauce are all great dipping sauce options.
Lobster Cake Sandwich – Serves between mayonnaise, lettuce, tomato and bread between two breads.
Lobster Pasta – Throw it over pasta instead of cooked lobster meat.
Variations of recipes
Double the cake. Instead of forming 8 large lobster cakes, you can form up to 16 small lobster cakes. However, cooking times need to be reduced. In 10 minutes, we will begin checking the internal temperature. Lobster and Crab Cake – To stretch your dollars even further, add some crab meat or throw chopped shrimp into the mix. It retains the same proportions as shown on the recipe card. Spicy Seafood Cakes – Add Cajun seasonings, such as old Bay seasonings, to the mix. Fresh herbs – dill and tarragon pair very well with lobster. If you like herb-forward seafood cakes, throw in some chopped fresh herbs before mixing. Black Truffles – Use truffle salt in the mix to raise the dish.
Storage and reheating procedure
Storage – Store remaining lobster cakes in a fridge airtight container for up to 3 days. It can also freeze for up to 6 months.
Reheat – Bake lobster cakes baked in an oven at 400°F for 15-20 minutes.
Where to buy lobster
Most of the lobster meat I use in my kitchen comes from anywhere in the lobster (note – this is not a referral link). I tend to buy only from reputable sources and skip grocery stores. If you are in the market for online lobster suppliers, we recommend checking out.
More seafood recipes
Here are some popular seafood recipes to check out, including lobster ravioli.
For drink pairing recommendations when creating your favorite lobster recipes, check out our Best Wines to Pair With Lobsters list.
Oven baked lobster cake
The lobster cake is a delicious, elegant twist on Maryland’s classic crab cake. The juicy lobster meat is baked with green onions, crushed butter crackers, lemon zest and mayonnaise to create the perfect appetizer or special occasion dinner.
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Serving: 8 cake
calorie: 222kcal
Fee: $40
Cook ModePrevents the screen from getting dark
Instructions
Preheat the oven to 400°F. The baking sheet was lined with parchment paper and set aside.
Add all the ingredients except the olive oil to a large mixing bowl.
Use a spatula to gently fold and join the materials together.
Divide the mixture into 8 equal parts. Use your hands to gently form large balls and stuff the cake as much as possible. Place it on the top plate. Repeat until all eight balls have formed.
Optional Step: Brush the top of the cake with olive oil to make the brown a bit brown and have a texture.
Bake for 15-20 minutes until warm. Enjoy immediately.
nutrition
calorie: 222kcal | carbohydrates: 8g | protein: 11g | fat: 16g | Saturated fat: 3g | Polyunsaturated fat: 8g | January Saturated Fat: 5g | Trans Fat: 0.2g | cholesterol: 98mg | sodium: 586mg | potassium: 164mg | fiber: 1g | sugar: 1g | Vitamin A: 104iu | Vitamin C: 2mg | calcium: 75mg | iron: 1mg
