Recipe courtesy of Nancy Thompson
Save Recipe Print
50 min
20 min
30 min
4 servings


Rosey Sauce:


Preheat oven to 425 degrees F.

Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes.

Drizzle Rosey Sauce over cakes or serve on the side.

Rosey Sauce:

Combine all ingredients in a small bowl and stir until smooth.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Fish & Lobster Cakes

Recipe courtesy of Ina Garten

Lobster Rolls

Recipe courtesy of Jamie Deen

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Lobster Club Sandwich

Recipe courtesy of Wolfgang Puck

Salmon Cakes

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories