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Cook the lobster cakes for about 3 minutes per side, or until golden and cooked through. Serve lobster cakes with lemon wedges and your choice of sauce if using. To yield 1 pound of lobster meat you will need about four 1 ¼ pound lobsters. Larger lobsters will obviously contain more meat.
Add crab and lobster to mixture and gently fold mixture until combines. Lightly press mixture down in bowl and refrigerate for 1 hour. Form the crab cakes in to 3-ounce portions about a silver dollar wide and 1 1/2 inches tall. To a large saute pan, add enough light olive oil to fill about 1/2 inch high. Bring to 350 degrees F and add crab cakes.
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.
Melt 1 tablespoon of the butter in a medium skillet over medium-low heat. Cook the scallions and garlic together until softened and aromatic, about 3 minutes. Add the lobster meat and parsley, and stir just to combine. Remove from the heat and transfer to a mixing bowl. Stir in the mustard, mayonnaise, egg, hot sauce, salt and pepper.
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