Lobster Cakes with Savory Salsa

Lobster Cakes with Savory Salsa

Lobster Cakes with Savory Salsa


8 oz. Lobster Meat

1 tsp. Old bay Seasoning

1 egg

1 tsp. Worcestershire sauce

1/8 tsp. dry mustard

1 Tbsp. mayonnaise

1 tsp. lemon juice

1  tsp. mustard

1  tsp. melted butter

1 tsp. parsley flakes

1 cup breadcrumbs

Savory Salsa:

1- 1/2 c. seedless cucumber, peeled and diced

1- 1/2 c. fresh strawberries, diced

2 Tbsp. fresh basil leaves, finely chopped

2 Tbsp. fresh mint leaves, finely chopped

2 tsp. (more or less to taste) jalapeno pepper, seeded and finely minced

1/3 c. aged balsamic vinegar

1 Tbsp. clover honey


Combine all salsa ingredients together in a medium bowl. Cover and chill 1-3 hours before serving to allow flavors to blend.

In a large mixing bowl, combine all cake ingredients except for lobster.

Gently fold in lobster and shape into cakes.

Pan fry or bake at 375?F degrees for 12-15 minutes or until evenly browned on each side and cakes reach an internal temperature of 165 degrees.

To serve: Plate each sauteed lobster cake with approx. 1/4 c. salsa.

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