This easy and impressive Lobster Cakes recipe will have the whole family asking for seconds! Make these with a zesty lemon dill sauce for a fancy, yet simple meal that's ready in under 30 minutes. Whether you’re hosting a dinner party or just treating yourself, this recipe is sure to impress!
Last summer I found 2-pound bags of wild frozen lobster tails at Costco, and you better believe I stocked up. I've been hooked on lobster since our trip to Maine for a friend's wedding. Nothing and I mean nothing beats eating a fresh lobster roll during a beautiful summer evening in New England.
While I love a lobster roll, I also enjoy a good lobster cake so I put that frozen lobster to good use! One of the best things about this recipe is it's so simple to make, but gives off a fancy vibe.
Perfect for any special occasion or just a delicious weeknight dinner, these flavorful cakes are surprisingly easy to make and guaranteed to be a hit. Also, pair it with my fresh Lemon Dill Sauce for a true gourmet luxury experience!
If you are looking for more seafood recipes check out my Gluten-Free Crab Cakes, Traeger Smoked Salmon, Grilled Salmon, Creamy Tuna Mousse, or Grilled Shrimp Tacos.
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Why you'll love this recipe
- Simple Ingredients: You only need a handful of ingredients to make this recipe. It also comes together quickly, making it the perfect weeknight meal.
- Flavor Packed: These cakes are not jam-packed with filler, so you actually can enjoy the lobster flavor.
- Versatile: You can adjust this recipe to make smaller cakes to serve as an appetizer or add some Tabasco sauce for a bit of heat.
Ingredients
- Lobster Meat: I used frozen pre-cooked wild lobster tail, but a mixture of claw meat and tail would be an ideal combination. Be sure to thaw and drain the lobster well if preparing this dish with frozen meat.
- Egg: The egg will act as part of the binder that holds everything together.
- Breadcumbs: To make this gluten-free use your favorite gluten-free breadcrumbs, otherwise any fine breadcrumb will work.
- Green Onion: Green onions add a lot of freshness and flavor to this dish.
- Parsley: Fresh parsley works best and I would not recommend using dried parsley.
- Dill: Ideally use fresh dill for this recipe. In a pinch, you can substitute with dried dill or chives.
- Mayonnaise: Grab your favorite avocado oil-based mayonnaise. Chosen Foods is my go-to!
- Cayenne Pepper: Just a touch will provide a little kick!
- Sea Salt: Use pink Himalayan sea salt or kosher salt. The salt helps flavor all of the ingredients.
- Lemon Juice: You will want to use freshly squeezed lemon juice, not the stuff out of the bottle. It’s just not the same, trust me on this!
- Ghee: You can use butter, avocado oil, or extra virgin olive oil. You only need to brush on a small amount to help the cakes brown in the oven.
See the recipe card for full information on ingredients and quantities.
Substitutions and variations
- Crab Meat: Substitute lobster with crab meat for a classic crab cake. You can also combine the two and make lobster crab cakes!
- Fresh Lobster Meat: If you have access to fresh meat then by all means, use it!
- Panko Breadcrumbs: If you are not gluten-free you can use panko bread crumbs for a crunchier texture.
- Lighter Version: Replace half of the mayonnaise with Greek yogurt for a lighter option with a little extra tang!
- Seasonings: Mix it up by using Old Bay seasoning for a classic New England flavor.
How to Make these Lobster Cakes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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Step 1. Preheat your oven to 425°F. Line your baking sheet with parchment paper and set aside.
Step 2. Prepare the mixture: Add the egg to a large mixing bowl and whisk until the egg yolk is broken. Add the lobster meat, gluten-free breadcrumbs, green onion, parsley, dill, mayonnaise, cayenne pepper, sea salt, and lemon juice and mix to combine.
Step 3. Shape the cakes: Measure out ½ cup portions of the lobster meat mixture and use your hands to gently form a patty from the mixture.
Step 4. Create the cakes. Place the lobster cake on the lined baking sheet. Continue until you have made 6 cakes.
Step 5. Bake the lobster cakes: Brush melted ghee on top of the cakes. Bake the cakes for 15-20 minutes until they the tops are golden brown.
Pro Tips
- Don’t overcook your cakes! Lobster can get tough if overcooked. Remember oven cook times vary, so keep an eye on those cakes!
- You can also make these into 12 smaller protions and serve them as an appetizer!
What to serve with lobster cakes
- Salad: I love serving these cakes over a green salad with a lemon vinaigrette.
- Veggies: You can also pair with steamed asparagus or roasted vegetables as a side dish.
- Make It A Sandwich: Grab a sourdough bun add your lobster cake and top with some greens for the ultimate sandwich.
- Appetizer: Smaller portions make the perfect appetizer with lemon dill yogurt sauce or tartar sauce.
Storage and reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Add a little bit of butter, ghee, or avocado oil to a skillet over medium heat. Add the lobster cake and heat it for 2-3 minutes per side or until it has warmed through. You can also reheat them by baking at a low heat (250 degrees) for 7-9 minutes.
FAQs
Chilling the mixture before shaping and cooking can help the cakes hold together better. Also, make sure the mixture isn’t too wet; you can add more breadcrumbs if needed.
Yes, you can prepare the mixture and shape the cakes ahead of time. Store them in the refrigerator for up to 24 hours before cooking.
Other Related Seafood Recipes
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The Best Lobster Cakes Recipe (Oven Baked)
Ingredients
- 1 lb Lobster Meat cooked
- 1 Egg
- ½ cup Breadcrumbs gluten-free
- ½ cup Parsley
- 1 tablespoon Dill
- ½ cup Mayonnaise
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Sea Salt
- 1 tablespoon Lemon Juice
- 1 tablespoon Ghee
Instructions
- Preheat your oven to 425°F. Line your baking sheet with parchment paper and set aside.
- Add the egg to a large mixing bowl and whisk until the egg yolk is broken. Add the lobster meat, gluten-free breadcrumbs, green onion, parsley, dill, mayonnaise, cayenne pepper, sea salt, and lemon juice and mix to combine.
- Measure out ½ cup portions of the lobster meat mixture and use your hands to gently form a patty from the mixture. Place the lobster cake on the lined baking sheet. Continue until you have made 6 cakes.
- Brush melted ghee on top of the cakes. Bake the lobster cakes for 15-20 minutes until they the tops are golden brown.
Notes
Pro Tips
- Don’t overcook your cakes! Lobster can get tough if overcooked. Remember oven cook times vary, so keep an eye on those cakes!
- You can also make these into 12 smaller cakes and serve them as an appetizer!
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