New England Lobster Cakes Recipe
Quick Answer
Lobster cakes combine chopped lobster meat with breadcrumbs, egg, mayo, Dijon mustard, chives, and Old Bay seasoning, formed into patties and pan-seared in butter for 3-4 minutes per side. Served with lemon-herb aioli. Makes 6 cakes in 30 minutes.
By RecipesQueen Kitchen • June 15, 2026
Lobster cakes are the luxurious cousin of the classic crab cake, made with sweet, succulent lobster meat bound with just enough breadcrumbs, egg, and mayonnaise to hold together. Originating in the seafood shacks of New England, lobster cakes let the delicate lobster flavor shine through without heavy fillers. Pan-seared to a golden crust, they're served with a lemon-herb aioli that brightens every bite.
Ingredients
- 1 lb cooked lobster meat, chopped (about 3 lobster tails)
- 1/3 cup panko breadcrumbs
- 1 large egg, beaten
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp fresh chives, minced
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 2 tbsp unsalted butter, for pan-searing
Instructions
- 1
Gently fold together the lobster meat, panko, egg, mayonnaise, mustard, chives, Old Bay, and lemon juice. Be careful not to break up the lobster pieces too much.
- 2
Form the mixture into 6 even patties, about 3 inches across. Place on a plate and refrigerate for 15 minutes to firm up.
- 3
Melt butter in a large non-stick skillet over medium heat. Add the lobster cakes and cook for 3-4 minutes per side until golden brown and heated through.
- 4
Serve immediately on a bed of greens with lemon-herb aioli and lemon wedges.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I use frozen lobster tails?
Yes — thaw frozen lobster tails overnight in the fridge, then cook in boiling salted water for 5-6 minutes per tail. Cool and chop. Fresh is best but frozen works well.
Can I bake lobster cakes instead of pan-searing?
Yes — place on a parchment-lined baking sheet, brush with melted butter, and bake at 400°F (200°C) for 12-15 minutes until golden.
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