Spicy Lobster Cakes

Spicy Lobster Cakes
  • Yield: 4 servings
  • Ease of cooking: Easy
    Method of cooking: Mixed stove top
  • Prep time: 10 minutes
    Cooking time: 15 minutes


  • 6 lobster tails
  • 1 cup mayonnaise
  • 2 tablespoons chopped chives
  • 2 tablespoons chopped fresh tarragon
  • 1 tablespoon Dijon mustard
  • Pinch cayenne pepper
  • 1 shallot, finely chopped
  • Juice of ½ lemon
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons butter, melted
  • 2 cups panko breadcrumbs
  • 1 tablespoon olive oil, plus more if needed
  • Mango and Avocado Salsa, recipe follows


  1. Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
  2. In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
  3. Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
  4. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.
Recipe courtesy of Nancy Fuller