Recipe courtesy of Sharon Juergens

Lobster Cakes with Mustard Jalapeno Sauce

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  • Level: Easy
  • Total: 11 min
  • Prep: 5 min
  • Cook: 6 min
  • Yield: 2 servings
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1 pound cooked fresh lobster meat, chopped

1/4 cup mayonnaise

1 egg

1/4 cup minced red onion

4 scallions, sliced thinly

Dash cumin

Dash cayenne pepper

2 tablespoons bread crumbs

Salt and pepper

Cornmeal, for coating

Olive oil

Mustard Jalapeno Sauce, recipe follows

Mustard Jalapeno Sauce:

1 jalapeno pepper, seeded and minced

1 cup mayonnaise

1/2 cup whole-grain mustard

1 tablespoon fresh lemon juice

1 teaspoon chopped parsley leaves

Salt and pepper


  1. 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.

Mustard Jalapeno Sauce:

Yield: 1 cup
  1. Blend all ingredients together in a mixing bowl.