Sunday, January 9, 2011

Lobster Cakes

What happens when a foodie loses her craving for food? What does she do when she is making a huge dinner and has to run out of the room because the smell is too overwhelming. What happens when the only thing that can be kept down is cheerios and water? Hmmmmm.......?

Well I am not really sure what to do! hahah! Hopefully I wont have to endure this for the next nine months because that will be unbearable! Yes you read that right.....nine months, well actually seven and a half months. :) To answer the question in your head...yes! I am expecting! My blog has been a bit dead because I seriously have not been able to stand the smell of cooking food. This problem has lessened a bit this weekend so I finally fed my poor starving husband (yeah right) a homecooked meal. When I asked him what he wanted he immediately said "Crabcakes!!!" Well I couldn't find any crab so I used the next best thing....lobster. I decided on lobster cakes served over broccoli slaw. It looked so yummy I even ate some of it. :) Enjoy!

Lobster Cakes

1/2 pound cooked lobster, chopped ( I used two tails)
1/8 cup fresh minced chives
1/2 tablespoon fresh lemon juice
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1 tablespoon panko (Japanese bread crumbs)
Sea salt and freshly ground black pepper
1 tablespoon butter
1-2 garlic cloves, minced
1/4 cup panko (Japanese bread crumbs)

Preheat oven to 400 degrees. Stir together Maine lobster, chives, lemon juice, mayonnaise, mustard and 1 tablespoon panko in a large bowl. Season the mixture to taste with sea salt and fresh pepper. Cover the mixture and chill. Melt the butter in a non-stick frying pan over moderate heat. Sauté the minced garlic until golden and fragrant. Remove the garlic, add 1/2 cup panko and cook, stirring, until crumbs are golden brown. Cool crumbs. Divide lobster mixture into 4 mounds on a sheet of waxed paper. Form into patties and coat each patty with crumbs. Sprinkle any remaining crumbs on the top. Line a sheet pan with foil, transfer cakes to pan. Bake in the oven at 400°F (205°C) until just heated through, about 15 minutes. Serve over slaw or with a yummy remoulade :)



  1. I knew what you were hinting at in your last post! Haha! I am so happy for you both and a big CONGRATULATIONS are in order! I remember being pregnant and just hearing my guy talk about certain foods, ahem, Whataburger made me want to vomit. Foods you once loved you won't and vice versa. Even not being pregnant sometimes you just don't feel like cooking or being in the kitchen. Once again I am so happy for you both!

  2. Hi Alexandria-Congratulations! I'm so happy for the both of you. You will get over you morning sickness soon in another couple weeks, hopefully.

    That was so nice of you to make the lobster cake for your hubby-even with your morning sickness.
    What a yummy treat...the recipe sound delicious, and the cake looks fantastic!
    Take good care, sending hugs, your way!

  3. I couldn't find an email address on your blog, so I'm posting about this here. A few Kentucky food bloggers are putting a group together to be able to connect with each other on Facebook:!/home.php?sk=group_154501454604863&ap=1. Feel free to join! (I saw that you listed Kentucky as your hometown on Foodbuzz…)

    Eventually, we’ll have a fan page for all of us (with links to our blogs), but we’re just trying to get the group together now to see who is interested and to touch base with each other. We’d love to have you!

  4. A very original cake! I love this idea.