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Panko-Crusted Lobster Cake

Rich and succulent inside, with a crunchy coating that is browned in butter, these lobster and crab cakes are a decadent seafood delight.

Panko-crusted Lobster Cake

Ingredients

Lobster Cake:

  • 1 T (3 g) flat leaf parsley, finely chopped
  • 1 tsp (6 g) panko
  • ¾ tsp (4 ml) Worcestershire sauce
  • Zest and juice of ½ lemon
  • 1 tsp (6 g) Dijon mustard
  • ¼ C (60 g) mayonnaise
  • Cayenne, salt and coarsely ground pepper to taste
  • 2 large eggs, beaten; with 2 T set aside
  • 7 oz (200 g) lobster tail meat, cooked and diced
  • 3½ oz (100 g) lump crabmeat
  • ½ C (60 g) flour
  • 1¼ C (84 g) panko
  • 8 oz (236 ml) canned lobster broth
  • ½ C (115 g) clarified butter

Garnish:

  • ¾ tsp (4 ml) fresh lemon juice
  • 1½ tsp (6 ml) extra virgin olive oil
  • 1¼ C (60 g) cress or micro greens

Directions

Combine first six ingredients plus seasonings and 2 T of beaten eggs; fold in lobster and crab; divide into 4 patties. Transfer to parchment-lined baking sheet; refrigerate 5 hours. Next, place remaining beaten eggs, flour and panko separately into three shallow bowls. Dredge cakes in flour, then dip in egg, then panko. Return to baking sheet; chill at least 45 minutes. Just before serving, heat lobster broth. Sauté patties in clarified butter about 2-3 minutes per side until golden. Meanwhile, use an immersion blender to foam lobster broth. To plate, blend lemon juice and olive oil; dress micro greens. Divide lobster broth foam evenly on four plates, top with patty. Garnish with dressed greens and serve immediately.

  • Prep time: 50 minutes.
  • Cook time: 1 hour 5 minutes.
  • Chill time: about 6 hours.
  • Makes 4 servings.