Name: Lobster-Shrimp Cakes
Yield: 8
Ingredients: 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) -; 12 steamed lobster claws (about 2 cups chopped) -; 1/2 lb. extra-large shrimp in the shell (about 1 1/4 cups chopped) -; 1/2 c. water -; 2 large eggs, lightly whisked -; 1 c. gluten free panko bread crumbs -; 1 tsp. seasoned salt -; 1 tsp. ground black pepper -; 1/3 c. grapeseed or other neutral oil -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Lobster-Shrimp Cakes

1. 1 c. mayonnaise -

2. Juice and zest of 1 lemon -

3. 1 clove garlic, minced -

4. Fine sea salt -

5. Freshly ground black pepper -

6. Habanero or hot pepper of your choice, thinly sliced (optional) -

7. 12 steamed lobster claws (about 2 cups chopped) -

8. 1/2 lb. extra-large shrimp in the shell (about 1 1/4 cups chopped) -

9. 1/2 c. water -

10. 2 large eggs, lightly whisked -

11. 1 c. gluten free panko bread crumbs -

12. 1 tsp. seasoned salt -

13. 1 tsp. ground black pepper -

14. 1/3 c. grapeseed or other neutral oil -

How to cook deliciously - 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.