Rainforest Lobster Cake

super easy


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Adjust Servings
3 lbs Rainforest Lobster Meat
0.75 cup mayonnaise (3/4 cup)
1 tbsp dijon mustard
2 tsp hot sauce
2 eggs (beaten)
1 tbsp lemon juice
2.75cups panko breadcrumbs
1 tsp celery salt
0.25 tsp black pepper (1/4 cup)
2 tsp garlic powder
2 tsp onion powder
2 tbsp chopped parsley
0.75 cup scallion (chopped)
0.75 tsp smoked paprika
10 tbsp olive oil to fry
Dipping Sauce
2 tbsp lemon juice
2 tbsp chives (finely chopped)
1.5 tbsp parsley (chopped)
0.75 cup mayonnaise
0.25 tsp white sugar
0.5 tsp salt
0.25 tsp black pepper
1 tsp white wine vinegar
0.75 cup heavy cream



In a large pot, bring water to a boil. Add the lobster meat and simmer for 12 minutes.
Drain once finished.
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Let the lobster slightly cool and chop into bite-size pieces.
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Preheat oven to 350 degrees F.
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In a large bowl, mix all of the lobster cake ingredients except the olive oil.
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In a large pan, heat the olive oil on medium heat.
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Using a 1/4 cup, form 15 cakes from the lobster mixture.
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Fry the cakes in batches for 4 minutes on each side then sprinkle lightly with salt when they come out of the pan.
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Put the fried cakes on a large baking sheet and bake for 7 minutes.
While the lobster cakes are baking, mix all of the dipping sauce ingredients in a bowl.
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Serve cakes while still hot or at room temperature with dipping sauce on the side.
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