Recipe courtesy of Nancy Thompson

Blushing Maine Lobster Cakes

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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Olive oil

2 eggs

2 tablespoons ketchup

2 tablespoons mayonnaise

2 tablespoons butter, melted

1/2 teaspoon seasoned salt

1/2 teaspoon paprika

2 tablespoons diced pimentos

2 tablespoons finely chopped chives

1 pound lobster meat, cooked and chopped

1/2 cup crushed butter crackers, plus 1/2 cup

Rosey Sauce, recipe follows

Rosey Sauce:

1/2 cup mayonnaise

2 teaspoons ketchup

1 teaspoon lemon juice

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt


  1. Preheat oven to 425 degrees F.
  2. 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.
  3. Drizzle Rosey Sauce over cakes or serve on the side.

Rosey Sauce:

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