Lobster Cakes with Black Forest Bacon and Lemon Aioli

February 15, 2013


This is the ultimate lobster cake!  You could even take the ingredients here and stir fry them up and get the most flavorful mouth watering tender bites of goodness you can imagine.  The star in these cakes is the lobster, so if you are going to make these try to buy good quality lobster meat.  We bought tails and poached them ourselves, then cut them into bite size pieces.  I saved two uncooked cakes to make the next day for this picture and realized that they stayed together better after spending some time in the fridge.  I would suggest storing these in the refrigerator for a couple hours before hitting the saute pan.  If you have the same problem we did,  just let it fall apart and continue to cook, I promise you will love it.

Lobster Cakes with Black Forest Bacon and Lemon Aioli
Adapted from Tyler Florence STIRRING THE POT
  • 2 slices fresh white bread, crusts removed.
  • 1 pound fresh lobster meat, or two tails poached.
  • 1 egg white
  • ¼ cup light mayonnaise
  • Kosher salt and freshly ground black pepper to taste.
  • olive oil
  • 4 slices black forest bacon, or any thick cut bacon will do.
  • 1 recipe lemon Aioli (see recipe below)
  1. Cook bacon in a large saute pan, drain on paper towels and when cooled cut into chunks. Set aside.
  2. In a food processor process bread until it resembles course crumbs.
  3. In a large bowl combine breadcrumbs, lobster, bacon, egg white, and mayonnaise; season with salt and pepper and stir to combine. Form the mixture into 4 large cakes.
  4. In a large saute pan add 3 tablespoons of olive oil over medium high heat and fry until cakes are golden brown, turning once.
  5. LEMON AIOLI In a blender combine 1 tablespoon creole mustard, ¼ cup low fat sour cream, ¼ cup light mayonnaise, 1 garlic clove, peeled and minced, ½ cup extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon kosher salt, and peppr to taste. Process until smooth and creamy.
  6. Put in the refrigerator until ready to use.


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