Lobster Cakes With Corn Chowder
Lobster cakes with a zesty corn chowder offer a luxurious seafood experience. The crispy, flavorful cakes are complemented by a creamy, sweet corn soup, making this dish perfect for special occasions or when entertaining guests who appreciate rich, balanced flavors and elegant presentation.
Ingredients
- 1/2 cup mayonnaise ⓘ
- 1 medium egg ⓘ
- 1 teaspoon chopped garlic ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 tablespoon chopped fresh cilantro ⓘ
- 1 tablespoon fresh dill ⓘ
- 2 green onions, thinly sliced ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon curry powder
- 1 teaspoon barbecue seasoning ⓘ
- 1-1/2 pounds cooked and chopped lobster
- Salt, pepper, hot sauce to taste ⓘ
- 1-1/2 cups cracker crumbs ⓘ
Instructions
- Mix together mayonnaise, egg, garlic, lemon juice, cilantro, dill, green onions, ground cumin, curry powder, and barbecue seasoning.
- Fold in chopped lobster meat and season to taste with salt, pepper, and hot sauce.
- Add cracker crumbs gradually until the mixture holds together.
- Form the mixture into 8 small cakes.
- Preheat oven to 357 degrees Fahrenheit.
- Place cakes on a lightly greased baking sheet.
- Bake for 10 to 12 minutes until golden.
- To serve, place a lobster cake in a soup plate and pour corn chowder around.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for a portion of the mayonnaise. If you don't have fresh herbs, dried versions can work in a pinch—just use less. You can also switch up the seafood by using crab meat inspired by Broiled Crab Cakes. Ensure your lobster is well-drained to avoid excess moisture in the cakes.
Serving Suggestions
Serve these lobster cakes with a side of fresh salad or steamed vegetables for a complete meal. They pair beautifully with corn chowder, adding a rich flavor contrast. For a fun twist, consider serving with a side of seasoned crackers for extra crunch and texture.
Storage & Reheating
Store leftover lobster cakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, until heated through and crisped on the outside.
Nutrition & Diet Analysis (per serving)
Each serving of Lobster Cakes With Corn Chowder contains roughly 371 calories, with 23g protein, 54g carbohydrates, and 11g fat. It is an excellent source of iron (164% of the Daily Value), vitamin C (162% of the Daily Value), and calcium (52% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 770mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen lobster for this recipe?
Yes, you can use frozen lobster. Just ensure it is properly thawed and drained before using. The texture may be slightly different, but it will still work well in the cakes.
What can I substitute for lobster if I can't find it?
If lobster is unavailable, you can use crab meat or shrimp. These alternatives provide a similar flavor profile and are commonly used in various seafood recipes.
How do I know when the lobster cakes are done baking?
The lobster cakes are done when they are golden brown on the outside and firm to the touch. Baking for 10 to 12 minutes should achieve this, but keep an eye on them to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).