Lobster Cakes with Roasted Pepper Sauce Recipe

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All it takes is one bite of these Lobster Cakes with Roasted Red Pepper Sauce and you’re immediately beachside watching the tide come in from your dinner table. No matter the time of year or the moment in your week—that sun’s still hanging low in the neon sky over the water—all it takes is one bite.

PREP TIME

20 mins

COOK TIME

20 mins

SERVINGS

4

Ingredients

Lobster Cakes

  • 16 oz Phillips Lobster Claw & Knuckle
  • 3/4 to 1 cup freshly ground chicken-flavored crackers
  • 1/4 cup mayonnaise
  • 1 tsp Louisiana hot sauce
  • 1 tsp spicy brown mustard
  • 2 tsp Phillips Blackening Seasoning
  • 1/2 lemon, juiced
  • 1 large egg lightly beaten
  • 2 Tbsp finely minced cornichon
  • Oil, for frying
  • 4 lemon twists, for garnish

 

Roasted Red Pepper Sauce

  • 1 cup plain Greek yogurt
  • 1 Tbsp lemon juice
  • 1 cloves garlic, minced
  • 1/4 cup chopped roasted red peppers
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika

Lobster Cakes with Roasted Pepper Sauce on a black plate with a Phillips Lobster can and more Lobster Cakes in the background

COOKING INSTRUCTIONS:
Lobster Cakes with Roasted Pepper Sauce

Lobster Cakes

  1. Divide lobster in half—one pile for claw and one for knuckle. Roughly chop the knuckle half into ~1/4″ pieces. For the other half of the lobster, slice claw pieces into quarters and leave rest of lobster intact. Set aside.
  2. Place crackers in a resealable storage bag and close bag. Using a rolling pin, grind up crackers till they form bread crumb-sized pieces. Set aside.
  3. In a large bowl, add mayonnaise, hot sauce, mustard, Blackening Seasoning, lemon juice, egg, and cornichon. Mix until well-combined. Fold in lobster knuckle and ground up crackers until well-integrated. Then fold in lobster claw. Using your hands, gently form 4 lobster cakes. Set aside.
  4. Add about ~1/2” of oil to a pan over medium-high heat. Working 2 lobster cakes at a time, fry cakes until heated through and golden brown on both sides (about 3-5 minutes per side). Remove from heat and serve immediately on a bed of Roasted Red Pepper Sauce and garnished with a lemon twist.

 

Roasted Red Pepper Sauce

  1. Combine all ingredients in a food processor and process until smooth. Chill until ready to serve.

PAIRINGS:
Lobster Cakes with Roasted Pepper Sauce

Sauvignon Blanc

Amber Lager

American IPA

Caribbean Rum Punch

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