These Lobster Cakes can be served with the Roasted Vegetable Relish and Lemon Thyme Aïoli as an appetizer or a main course. This is also a great recipe to make use of leftover lobster. In fact, it’s 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. fresh tarragon and chives, chopped
¼ cup celery, finely chopped
2 cups fine breadcrumbs
vegetable oil, for frying
Lemon Thyme Aïoli:
1 egg
½ Tbsp. Dijon mustard
1 Tbsp. garlic, minced, roasted
2 Tbsp. lemon juice, freshly squeezed
¾ cup extra-virgin olive oil and Canola oil blend
1 tsp. fresh thyme leaves
1 tsp. lemon zest, freshly grated
sea salt
black pepper, freshly ground
Roasted Vegetable Relish:
½ cup red, green and yellow bell peppers
½ cup zucchini, diced
½ cup eggplant, diced
½ cup tomato, diced
½ cup red onions, finely chopped
½ cup mushrooms, chopped
2 Tbsp. extra-virgin olive oil
1 Tbsp. garlic, minced
½ tsp. dried thyme
1 Tbsp. balsamic vinegar
¼ tsp. sea salt
Make the 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.
Make the Lemon 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 to create an emulsion.
Whisk in lemon zest, thyme leaves and season to taste.
Make the Vegetable Relish:
Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Place the bell peppers, zucchini and eggplant, on a large piece of foil. Sprinkle with the oil, garlic and thyme. Fold the foil over the vegetables to form a packet. Roast for 1 hour, or until very tender.
Let cool, then add to a large bowl with the tomato, onions and mushrooms. Add the vinegar and salt. Toss to combine.