Loading Video...

Spicy Lobster Cakes with Mango and Avocado Salsa

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

Ingredients

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

Directions

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Spicy Crab Cakes Topped with Guacamole

Lobster-Mango Stir Fry with Coconut-Butter Johnny Cake

Loaded Lobster Roll

Lobster Quesadilla with Tropical Fruit Salsa

Deep Fried Lobster Surf 'n' Turf with Corn Cake Short Stack and Roasted Red Pepper Syrup

Crab Cakes with Mango-Avocado Relish and Sour Orange Sauce