Table of Contents
Take 1/4 cup lobster mixture and shape cakes by hand. Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat. When very hot, add lobster cakes. Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
Along with a simple Zucchini and Olive Slaw, slightly adapted from the version in the book, these Lobster Cakes are the perfect lunch for a hot summer day! To yield 1 pound of lobster meat you will need about four 1 ¼ pound lobsters. Larger lobsters will obviously contain more meat.
Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake.
Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each.
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