Oven Baked Lobster Cakes

Two lobster cakes on a plate with lemon slice.

Lobster cakes are a delicious and elegant twist on classic Maryland crab cakes. Succulent lobster meat is mixed with green onions, crushed butter crackers, lemon zest and mayonnaise then baked to create a perfect appetizer or special occasions dinner.

Course Appetizer, Dinner

Cuisine American

Keyword Lobster

Prep Time 10

Cook Time 25

Total Time 35

Servings Cakes

Calories 222kcal

Author Darcey Olson

Cost $40

Ingredients

1 lb cooked lobster meat, chopped into small chunks
1 medium egg
1½ cups crushed butter crackers
½ cup mayonnaise
½ cup thinly sliced green onions
2 tbsp finely diced shallot
1 tsp lemon zest
½ tsp dijon mustard
½ tsp kosher salt
1 tbsp olive oil (optional)

Instructions

Preheat the oven to 400°F. Lined a baking sheet with parchment paper and set aside.
Add all the ingredients, except the olive oil, to a large mixing bowl.
Use a spatula to gently fold the ingredients to combine.
Divide the mixture into 8 equal portions. Use your hands to gently form a large ball, packing the cake as little as possible. Place on the baking sheet. Repeat until all 8 balls are formed.
Optional step: Brush the tops of the cakes with olive oil for a bit of browning and texture.
Bake for 15-20 minutes until warm through out. Serve immediately.

Notes

Storage - Store leftover lobster cakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 6 months.

Reheating - Bake thawed lobster cakes in the oven at 400°F for 15-20 minutes until heated throughout.

Nutrition