If there’s one thing that screams summer to me, it’s fresh seafood by the water. Growing up near the coast, I’ve always felt that tug to cook something special when the weather warms up.
These lobster cakes are one of those meals that make you slow down and savor it all. They’re packed with sweet lobster meat, held together with just enough to keep things tender, and finished with a golden, crunchy panko crust.
Perfect as a light lunch with a crisp salad or as the star appetizer when friends come over. I love serving them with lemon wedges so everyone can squeeze their own, letting that bright acidity wake up the rich lobster flavor.
My Coastal Cooking Memories
I can’t think about lobster without remembering those seaside trips. When I was a kid, we’d pile into the car and head to the local fish market, where you could smell the ocean in the air.
My family didn’t do anything too fancy—just steamed lobster with melted butter. But that’s what makes lobster so special: it doesn’t need much.
These cakes are my way of stretching that experience a little further. They’re elegant enough to serve to guests, but simple enough to make on a lazy Sunday afternoon. I’ve even packed them for beach picnics in a cooler with a lemony slaw. Nothing beats eating them with your feet in the sand.
Ingredient Tips from My Kitchen
If you’re going for fresh lobster, you’ll want about four 1¼-pound lobsters to get a solid pound of meat.
But here’s my honest take: I don’t always steam them at home. A lot of seafood counters will steam them for free if you ask. I do this often—less mess, less stress. I just bring them home and pick the meat while listening to music.
If you get slightly less than a pound, don’t worry. You can easily adjust the recipe. I’ve used two bigger lobsters and ended up with 12 ounces of meat, and they still turned out perfect.
Pro tip: Chop the lobster coarsely so you get those big, juicy bites. I hate it when lobster cakes are so minced you can’t tell what you’re eating.
Step-by-Step
Start by melting a little butter in a skillet. I love the smell when scallions and garlic hit that sizzling butter. That’s when you know something good is happening.
Next, stir in the lobster and chopped parsley. This part is about warming the meat gently so it soaks up those aromatics. Don’t overcook—it’s already cooked from steaming.
Transfer everything to a bowl and add Dijon, mayo, egg, hot sauce, and seasonings. The egg and mayo keep it moist, while the mustard and hot sauce give it a subtle kick without overpowering the lobster.
Then comes the panko. Don’t be alarmed if it feels a bit wet at first. Letting it chill in the fridge gives the crumbs time to soak up that moisture. I usually leave it for at least half an hour, but you can go up to three hours if you’re prepping ahead.
When it’s time to shape them, don’t pack them too tightly. I like them just firm enough to hold together. Then dredge them in more panko for that crispy, golden finish.
Cooking is quick—just a few minutes per side in butter. I always peek to make sure they’re golden before flipping.
How I Like to Serve Them
My favorite way to serve these is with a big squeeze of lemon. That’s non-negotiable in my house. I’ll pile them on a plate with a simple salad—think shaved fennel or cabbage with a light vinaigrette.
Sometimes I go for a zucchini slaw with olives. The saltiness plays so well with the sweet lobster.
If I’m feeding a crowd, I set out tartar sauce or a lemony aioli. But honestly, I prefer them plain so the lobster shines.
Practical Cooking Tips I’ve Learned
- If you’re short on lobster meat, supplement with crab, diced scallops, or even cooked shrimp. I’ve done this when I didn’t have quite enough lobster.
- You can halve or reduce the recipe easily. Just whisk an egg and use part of it. No need to measure exactly—this isn’t baking.
- Don’t skip chilling the mixture. It helps them hold together better when frying.
- I usually use a nonstick skillet for easy cleanup and even browning.
Storage and Make-Ahead Advice
If I’m making these for a gathering, I often mix the filling in advance and let it chill for a few hours. It actually improves the texture.
You can also shape them ahead and keep them on a tray in the fridge, covered lightly with plastic wrap. They’ll be ready to dredge and fry right before serving.
Leftovers (if you have any!) keep in the fridge for a day or two. I reheat them gently in a skillet to get the crust crisp again.
Some Real Talk Before You Cook
Cooking lobster at home might feel intimidating if you haven’t done it much. Don’t let it. Use whatever works—fresh, store-steamed, or even frozen lobster meat.
These cakes are meant to celebrate lobster without much fuss. They’re the kind of food that makes you feel like you’re on vacation even if you’re just sitting on your porch.
If you try them, let me know how you served them. Did you keep it classic with lemon? Add a fancy sauce? I love hearing how others make a recipe their own.
My Final Thoughts
To me, these lobster cakes are summer on a plate. They’re what I make when I want to slow down, share good food, and pretend I’m back at the coast even if I’m nowhere near it.
So grab some lobster, put on your favorite playlist, and get cooking.
Happy eating.
Lobster Cakes
These golden lobster cakes are the perfect celebration of summer seafood—lightly crisp on the outside, tender and rich inside, and full of sweet lobster flavor.
Ingredients
- 3½ tablespoons unsalted butter
- 3 scallions, finely chopped
- 1–2 garlic cloves, minced
- 1 pound cooked lobster meat, chopped into ½-inch pieces
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- ⅔ cup mayonnaise
- 1 large egg, beaten
- Dash of hot sauce
- Kosher salt and freshly ground black pepper, to taste
- 1¼ cups panko breadcrumbs
- Lemon wedges, for serving
- Optional: tartar sauce, Russian dressing, or lemon aioli for dipping
Instructions
- Melt 1 tablespoon of butter in a skillet over medium-low heat. Add the scallions and garlic, and sauté until softened and fragrant—about 3 minutes. Stir in the lobster and parsley just until combined.
- Remove from the heat and transfer to a large bowl.
- To the bowl, mix in the mustard, mayonnaise, beaten egg, hot sauce, salt, and pepper. Add ¾ cup of the panko and stir until combined. The mixture will be soft, but it firms up as it chills. Let it rest in the refrigerator for at least 30 minutes, or up to 3 hours if needed.
- After chilling, form the mixture into 6 even cakes. Coat each one in the remaining panko.
- In a clean skillet, melt the remaining 2½ tablespoons butter over medium heat. Cook the cakes for about 3 minutes on each side, or until they're golden brown and heated through.
- Serve warm with lemon wedges and your sauce of choice.
Notes
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 499Total Fat 33gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 23gCholesterol 130mgSodium 677mgCarbohydrates 26gFiber 2gSugar 4gProtein 25g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
