Lobster-Shrimp Cakes
Rating
Craving something summery? These Lobster-Shrimp Cakes are foolproof.
Ingredients
- FOR THE LEMON AIOLI
- 1 c. mayonnaise
- Juice and zest of 1 lemon
- 1 clove garlic, minced
- Fine sea salt
- Freshly ground black pepper
- Habanero or hot pepper of your choice, thinly sliced (optional)
- FOR THE CAKES
- 12 steamed lobster claws (about 2 cups chopped)
- ½ lb. extra-large shrimp in the shell (about 1¼ cups chopped)
- ½ c. water
- 2 large eggs, lightly whisked
- 1 c. gluten free panko bread crumbs
- 1 tsp. seasoned salt
- 1 tsp. ground black pepper
- ⅓ c. grapeseed or other neutral oil
Instructions
- Make Lemon Aioli: In a small bowl, whisk together mayonnaise, lemon zest and juice, and garlic. Season to taste with salt and pepper. Add habanero pepper if desired.
- Remove meat from lobster claws and finely dice, then set aside. Fill a large bowl with water and several ice cubes and set aside.
- To a large skillet, add ½ cup water and bring to a boil. Reduce heat to simmer, then add shrimp. Cover and steam until pink, 3 to 4 minutes, then transfer shrimp to ice bath to stop cooking. Drain thoroughly, then peel and devein shrimp. Dice shrimp into small pieces.
- In a large bowl, combine diced lobster and shrimp. Add eggs, panko, seasoned salt, black pepper, and ¼ cup lemon aioli. Mix together until firm enough to form patties. Shape mixture into 8 small patties, about 2” - 3” in diameter and slightly mounded in the center.
- In a large skillet over medium-high heat, heat oil. Add patties and cook until lightly golden and crisp, about 3 minutes per side. Serve immediately with remaining lemon aioli.
