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Panko-Crusted Lobster Cakes

Serves 4

A classic taste of the Canadian Maritimes.


  • Flat Leaf Parsley finely chopped, 1 Tbs
  • Panko 1 tsp
  • Worcestershire Sauce ¾ tsp
  • Zest and Juice of ½ Lemon
  • Dijon Mustard 1 tsp
  • Mayonnaise ¼ cup
  • Cayenne, Salt and Coarsely Ground Black Pepper to taste
  • Eggs 2, beaten with 2 Tbs Water divided
  • Lobster Tail Meat 200 g, cooked and diced
  • Lump Crabmeat 100 g
  • All-Purpose Flour ½ cup
  • Panko 1¼ cups
  • Canned Lobster Broth 1 cup
  • Clarified Butter ½ cup

To Garnish

  • Fresh Lemon Juice ¾ tsp
  • Extra Virgin Olive Oil 1½ tsp
  • Cress Or Micro Greens 1¼ cups

Cook It

  1. Combine the parsley, panko, Worcestershire, lemon zest and juice, mustard, mayonnaise, seasonings and 2 Tbs of the beaten eggs. Fold in the lobster and crab.
  2. Divide into 4 patties, transfer to a parchment-lined baking sheet and refrigerate for 5 hours.
  3. Place the remaining beaten eggs, flour and panko separately into three shallow bowls.
  4. Dredge the cakes in flour, then dip in egg, then panko. Return to the baking sheet and chill at least 45 minutes.
  5. Just before serving, heat the lobster broth. Sauté patties in clarified butter about 2–3 minutes per side until golden.
  6. Meanwhile, use an immersion blender to foam the lobster broth.
  7. To serve, blend the lemon juice and olive oil and use to dress the cress or micro greens.
  8. Divide the lobster broth foam evenly on four plates, top with a patty.
  9. Garnish with dressed greens and serve immediately.

Recipe courtesy of Viking Cruises.