Preheat oven to 425 degrees F. In mixing bowl, blend together all ingredients except cornmeal. Scoop out 8 cakes, shape into patties (not too thin), and coat with cornmeal. Saute lobster cakes in olive oil until brown on 1 side. Flip over and finish cooking in oven for 5 to 7 minutes. Serve with Mustard Jalapeno Sauce.
Blend all ingredients together in a mixing bowl.
Recipe courtesy of Sharon Juergens, Streetside Seafood, Detroit, MI
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