Lobster-Shrimp Cakes

1 . Stage

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. 

2 . Stage

Remove meat from lobster claws and finely dice, then set aside. Fill a large bowl with water and several ice cubes and set aside.

3 . Stage

To a large skillet, add 1/2 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. 

4 . Stage

In a large bowl, combine diced lobster and shrimp.  Add eggs, panko, seasoned salt, black pepper, and 1/4 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.

5 . Stage

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.