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Spicy Lobster Cakes with Mango and Avocado Salsa

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 55 min
  • Yield: 20 servings
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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 

Kosher salt and freshly ground black pepper


  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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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