This recipe is perfect for entertaining. They can be served with the vegetable relish and lemon thyme aioli as an appetizer or a main course. This is also the perfect brunch recipe for the morning after a summer lobster boil!
Lobster Cakes:
2 lbs lobster claw and knuckle meat, coarsely chopped
½ cup mayonnaise
½ cup onion, minced
1 Tbsp. garlic, minced
½ Tbsp. mixed fresh tarragon and chives, chopped
¼ cup celery, finely chopped
2 cups fine bread crumbs
vegetable oil for frying
Roasted Vegetable Relish:
roasted red, green and yellow peppers, diced
zucchini, diced
eggplant, diced
tomato, diced
red onions, finely chopped
mushrooms, chopped
Lemon Thyme Aioli:
1 egg
½ Tbsp. Dijon mustard
1 Tbsp. roasted garlic, minced
2 Tbsp. lemon juice, freshly squeezed
¾ cup olive & canola oil blend
1 tsp. fresh thyme leaves
1 tsp. lemon zest
sea salt
black pepper, freshly ground
Lobster Cakes:
Mix all your ingredients in a large bowl to bind. Taste and season accordingly with salt and pepper. Shape the mixture into little round cakes and place on a baking sheet, cover and refrigerate for 1 hour to let the cakes set. With a non-stick pan heat oil over medium heat and sear the cakes on both sides until they are golden brown. Serve on a roasted vegetable relish.
Lemon Thyme Aioli:
Place cracked egg, Dijon, minced garlic and lemon juice in a bowl. Slowly whisk in the olive and canola oil until the mixture thickens. (The oil should be poured in as slowly as possible.) Whisk in lemon zest, thyme leaves and season to taste.
Roasted Vegetable Relish:
Combine all ingredients and mix well. Store remainder in a mason jar.
Makes 6-8 servings.