Lobster Cakes with Arugula and Fennel

Pan Fried Lobster Cakes


  • 1/2 cup mayo
  • 2 eggs
  • juice of 1 lime
  • 1lb cooked lobster pieces diced
  • zest of 1 lime
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 medium red onion diced
  • 1 jalapeno diced
  • 1 green bell pepper diced
  • 1 tsp black pepper
  • 2 tsp salt
  • 1 1/2 cup of panko bread crumbs (reserve 1/2 cup panko for coating)

In a large mixing bowl, beat mayo, eggs and lime juice until thoroughly combined. Add lobster pieces, dried thyme, smoked paprika, garlic powder, and lime zest. Stir well to combine. Add red onion, jalapeno, and green pepper. Stir well and season with salt and pepper. Add bread crumbs and stir thoroughly. Add enough bread crumbs that the lobster mixture can be formed into a patty and not fall apart, usually 1 cup. Divide your mixture into serving sizes and mold into patties. You will need a flat plate with 1/2 cup reserved panko crumbs to lightly press the patties on either side, creating a nice breaded crust.

Pre-heat a heavy bottomed saute over medium-medium high heat. Fry each side of the lobster cakes for 3-4 minutes per side over medium heat and until golden brown. Remove from the pan

Serve with shredded fennel and arugula with a spicy mayo dressing (1tsp hot sauce mixed with 3 Tbs mayo mixed with a pinch of salt and pepper)

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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