Spicy Lobster Cakes with Mango and Avocado Salsa

Total Time:
1 hr 15 min
30 min
5 min
40 min

20 servings

  • 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
  • Mango and Avocado Salsa:
  • 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
  • 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.

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.

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