No. 04 - Alana's Lobster Cakes

These lobster cakes are perfect served with sriracha mayo or dill pickle mayo and a salad as a meal. They're crispy on the outside and creamy in the middle with perfect little chunks of lobster in every bite. This recipe is a delicious way to make a small amount of lobster go a long way. Enjoy!

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Servings: 4

Prep Time: 00:35

Cook Time: 01:00

Main Ingredients

4 large potatoes

1 large lobster, cooked

1 large onion, finely chopped

2 tbsp butter



pinch of thyme

3/4 cup hellman's mayo (approximately, adjust as necessary depending on the potato consistency)


1Preheat oven to 350.

2Peel and cut potatoes into large chunks and boil until tender.

3Meanwhile, finely chop onion. Saute on low heat in 2 tbsp butter until cooked through and softened, but not browned.

4Chop cooked lobster meat into small pieces.

5When potatoes are cooked, drain. Mash the potatoes and add cooked onion, chopped lobster, salt, a bit of pepper and a pinch of thyme. Add mayo, and sir to combine evenly.

6Using an ice cream scoop, portion out lobster cakes onto a baking sheet. Bake at 350 for 30 minutes, carefully flip cakes, and bake for an additional 30 minutes.

7Serve warm with sriracha mayo or dill pickle mayo and a salad. Enjoy!

Additional Notes

To make sriracha mayo, simply add sriracha sauce to mayo until desired flavour is achieved, a little bit at a time. To make dill pickle mayo, add finely chopped dill pickles to mayo until it's the desired flavour. You can add a bit of the pickle brine if desired. The basic ratio for the recipe that Alana keeps in mind is 2 part potatoes, 1 part lobster, and 1 part onion, so the recipe can be easily doubled or halved.

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