| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 55 min |
| Yield: | 20 servings |
Ingredients
- 6 lobster tails
- 1 cup mayonnaise
- 2 tablespoons chopped chives
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon Dijon mustard
- Pinch cayenne pepper
- 1 shallot, finely chopped
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter, melted
- 2 cups panko breadcrumbs
- 1 tablespoon olive oil, plus more if needed
- Mango and Avocado Salsa, recipe follows
- 1 cup fresh cilantro leaves, roughly chopped
- 1 large mango, chopped
- 1 jalapeno, quartered
- Juice of 1 lime
- 3 scallions, sliced
- 1 avocado, diced
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and prepare an ice water bath. Add the lobster tails to the boiling water and cook until they curl up and the meat is white, about 8 minutes. Transfer them to the ice bath to stop the cooking process, about 2 minutes. Remove the meat from the shells, chop into small pieces and set aside.
- In a large bowl, whisk together the mayonnaise, chives, tarragon, mustard, cayenne, shallot, lemon juice and some salt and pepper. Add the lobster meat, melted butter and 1 cup of the panko and mix to combine.
- Put the remaining 1 cup panko on a baking sheet. Form the lobster mixture into appetizer-size cakes (about 1/4 cup each), coat the cakes in the panko and place on a plate or baking sheet.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches and adding oil as needed, fry the lobster cakes on each side until golden and cooked through, about 3 minutes per side. Serve topped with the Mango and Avocado Salsa.
- Add the cilantro, mango, jalapeno and lime juice to a food processor and pulse until finely chopped. Pour into a medium bowl, add the scallions, avocado and salt and pepper to taste and stir to combine.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 189 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 9 g |
| Cholesterol | 65 mg |
| Sodium | 277 mg |
Reviews
The salsa is amazing. 5 stars. Would be great on so many different things. I used a poblano pepper so it wasn’t so hot.
For the cakes I used shrimp instead of lobster. My cakes totally fell apart and it became more like hash. Next time I think I will use an egg based recipe instead of mayo like I normally do for salmon burgers. I also am not a big fan of the mayo taste.
What size lobster tails?