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Lobster Cakes with spicey Cilantro Mayo


Serves: 2 (4 good-size cakes) /
Preparation time: 20 minutes
Total time: 40 minutes From and tested by Susan M. Selasky for the
Free Press Test Kitchen.
Analysis per 1 lobster cake.
196 calories (33% from fat), 7 gram fat (1 gram
sat. fat), 17 grams carbohydrates, 15 grams
protein, 735 mg sodium, 99 mg cholesterol, 1
gram fiber

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Rate this recipe 4.6/5 (16 Votes)


  • 3 lobster tails
  • 1 large egg
  • 1 ⁄4 cup low-fat mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon
  • 2 tablespoons green onions,
  • finely chopped
  • 2 tablespoons celery leaves,
  • chopped
  • 1 ⁄2 teaspoon Old Bay
  • seasoning
  • Sea salt and freshly ground
  • black pepper to taste
  • 1 ⁄2 to 3⁄4 cup panko
  • breadcrumbs
  • 1 tablespoon canola oil
  • Mixed greens with favorite
  • vinaigrette
  • 3 tablespoons low-fat
  • mayonnaise
  • 1 to 2 tablespoons cilantro,
  • chopped
  • 1 tablespoon Asian-style
  • sweet chili sauce
  • Mixed greens with favorite
  • vinaigrette


Preparation time 20mins
Cooking time 40mins


Step 1

In a steamer basket set over
boiling water, place the lobster
tails. Cover and cook the lobster
tails for 8 minutes or until
shells are bright red and meat
is opaque. When cool enough
to handle, cut shells open using
scissors and remove the meat.
Coarsely chop the meat.
In a medium bowl, mix together
the egg, mayonnaise,
lemon juice, Dijon, green onions,
celery leaves, Old Bay
seasoning, salt and pepper.
Fold in the chopped lobster
meat and panko breadcrumbs.
Mix gently trying not to break
up the lobster pieces. Shape
into four patties about 1⁄2 inch
thick. Place on a plate and chill
for 30 minutes.
Meanwhile make the Cilantro
Mayo: In a small bowl combine
the mayonnaise, cilantro
and chili sauce; set aside.
Heat the canola oil in a
skillet over medium heat.
When hot, add the cakes and
cook about 3 minutes on each
side or until lightly browned.
Remove from the heat.
For each serving, place a
bed of mixed greens on a
plate. Top with two cakes for a
dinner portion and top with a
dollop of cilantro-mayo.

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