These delicious baked Lobster Cakes combine the flavors of fresh lobster meat, zesty lemon juice, parsley, and scallions. They have very little filler and are baked in a hot oven keeping the texture light and delicate. Serve these lobster cakes as a main course or appetizer for any special event.
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Why You’ll Love These Lobster Cakes
Impress your guests with these delectable baked Lobster Cakes. Bursting with flavor easy to make, and guaranteed to be a hit at any gathering. Similar to my gluten-free salmon cakes, these lobster cakes are baked in the oven giving them a crisp but delicate texture. You can serve these seafood cakes as an appetizer alongside my goat cheese bacon-wrapped dates or as a lovely dinner entrée with my arugula parmesan salad. Here are more reasons why you will love these luxurious lobster cakes:
- These lobster cakes have little filler. The almond flour and egg are gluten-free binders that help hold these delicate lobster cakes together. No breadcrumbs are necessary.
- They are flavorful with a tender crumb. These truly are the best lobster cakes! Sautéed fresh scallions, garlic, and seasonings to enhance the flavor and baked to perfection. Some recipes pan fry lobster cakes but I prefer baking them, for a delicate tender center and crisp exterior.
- Easy to make for any special occasion! A true gourmet luxury these Lobster Cakes are meant to impress but are surprisingly easy to make.
Lobster Cake Ingredients
You’ll need the following ingredients to make these delicious premium lobster cakes:
Ingredient Notes
- Lobster Meat: You'll want to look for cooked lobster meat, fresh or frozen. If frozen make sure to fully thaw before using.
- Binders: A combination of almond flour, egg, Dijon mustard, and mayonnaise act as flavorful binders holding the ingredients together.
- Aromatics: Sautéing the scallions and minced garlic helps enhance the flavors.
- Spices: A pinch of salt, black pepper, and paprika complement the lobster flavor.
- Parsley: Adds flavor, color, and balance.
- Lemon Juice: A vibrant touch of acidity to help balance the flavors. You'll want to use fresh lemon juice, not lemon juice concentrate.
- Butter: Used to soften the scallions, and a small amount is lightly brushed on the top of lobster cakes before baking, leading to a crisp buttery exterior. For a dairy-free option, use olive oil.
Find the printable recipe card with full instructions and measurements below.
How To Make Lobster Cakes
- Step 1: Sauté the scallions. In a large skillet over medium heat melt 1 tablespoon of butter. Add the chopped scallions and sauté for 2-3 minutes, until softened. Add the minced garlic and sauté for 30 seconds, until fragrant. Turn off the burner and remove the skillet from the heat.
- Step 2: Add the lobster, lemon juice, and seasonings. Toss in the lobster meat, lemon juice, salt, black pepper, and paprika. Mix to combine.
- Step 3: Combine all of the ingredients. Transfer lobster mixture to a large mixing bowl with chopped parsley, almond flour, whisked egg, mayonnaise, and Dijon mustard. Stir the mixture until everything is well combined.
- Step 4: Shape, chill, and bake lobster cakes. The mixture will be very wet. Carefully scoop the lobster meat mixture into 5 cakes, around 70 grams weighed on a food scale (or ⅓ of a cup). Place the lobster patties onto a parchment-lined baking sheet. Round out each pattie with your hands and slightly flatten them. Place the baking sheet in the refrigerator to chill for 20 minutes. While the cakes are chilling, preheat your oven to 400°F. After 20 minutes, remove the lobster cakes from the fridge. Brush the tops of the cakes with ½ a tablespoon of melted butter. Bake the cakes for 18 minutes. Broil for 1-2 minutes, or until they are cooked and the tops are golden brown. Allow the lobster cakes to cool for 5 minutes before serving. Serve lobster cakes with lemon wedges and your choice of sauce if using.
Expert Tips
- Check for doneness: Lobster cakes should be cooked until they reach an internal temperature of 165°F.
- Make sure the lobster meat is thawed: You'll want to do a quick thaw in the refrigerator, 24 hours before using the lobster meat.
- Double the lobster cakes recipe: You can easily double the recipe and get around 10 cakes to serve.
Serving Suggestions
- Wine pairing: When pairing wine with lobster cakes a crisp white wine or champagne would be a great choice. Chardonnay's citrus and buttery notes complement the creamy lobster flavor. Other white wine options include
Sauvignon Blanc, Pinto Grigio, and Riesling. The perfect summertime gourmet appetizer! - Serve with a dipping sauce: While great on its own, this seafood meal pairs well with a dollop of sour cream or Creme Fraiche dipping sauce.
- Add a fresh green salad: An arugula or spinach salad provides a fresh, crunchy contrast with the rich and savory taste of lobster.
- Pair with corn: Lobster and corn are both sweet and flavorful. My gluten-free corn casserole or buttered corn on the cob would make a delectable pairing.
Storage Instructions
- Storage: These lobster cakes are perfect for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave, air fryer, or oven until warm.
- Freezing: Lobster cakes can be frozen for up to 2 months. After cooking the lobster cakes, arrange them in a single layer on a baking tray and freeze until solid. Then wrap each cake in plastic wrap and transfer the lobster cakes to a freezer bag or freezer-safe container. Thaw in the refrigerator and reheat them in the oven or air fryer until warm.
FAQ
If you are a lobster lover, then you will love these lobster cakes. The lobster cake is similar to the classic crab cake, using lobster meat instead of crab meat. This lobster cake recipe is a combination of lobster meat, panko bread crumbs ( or almond flour), egg, green onions, Dijon style mustard, mayonnaise, lemon juice, and seasonings.
They make a perfect appetizer when paired with a dipping sauce and can even be a main meal served with a simple arugula salad and a glass of chardonnay wine.
To keep this recipe gluten-free, you can replace the almond flour with gluten-free panko breadcrumbs. If you do not have to be gluten-free, you can use regular panko breadcrumbs or crushed Ritz crackers as the filler.
Yes, you can use baked lobster tails for this recipe.
Yes, you can divide the amount of lobster and replace half with jumbo lump crab to create lobster crab cakes.
More Seafood Recipes You'll Love
I hope you love this lobster cakes recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Oven-Baked Lobster Cakes Recipe (Gluten-Free)
Ingredients
- 1½ tablespoons butter, divided
- 1 scallion, chopped (about ¼ cup)
- ½ teaspoon minced garlic
- ½ pound cooked lobster meat, roughly chopped
- ⅛ teaspoon of paprika
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt, or to taste
- 1½ teaspoons lemon juice
- ½ cup (50g) almond flour
- 1 tablespoon fresh parsley, chopped
- 1 large egg, whisked
- 2 tablespoons (30g) mayonnaise
- 1 teaspoon (5g) Dijon mustard
Instructions
- Prep the tray. Line a large baking sheet with parchment paper and set aside.
- Sauté the scallions. In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped scallions and sauté for 2-3 minutes, until softened. Add the minced garlic and sauté for 30 seconds, until fragrant. Turn off the burner and remove the skillet from the heat.
- Add the lobster, lemon juice, and seasonings. Toss in the lobster meat, lemon juice, salt, black pepper, and paprika. Mix to combine.
- Combine all of the ingredients. Transfer the lobster mixture to a large mixing bowl. Add the chopped parsley, almond flour, whisked egg, mayonnaise, and Dijon mustard. Stir the mixture until everything is well combined.
- Shape and chill the lobster cakes. The mixture will be very wet. Carefully scoop the lobster meat mixture into 5 cakes, around 70 grams weighed on a food scale (or ⅓ of a cup). Place the lobster patties onto the parchment-lined baking sheet. Round out each pattie with your hands and slightly flatten them. Place the baking sheet in the refrigerator to chill for 20 minutes. While the cakes are chilling, preheat your oven to 400°F.
- Bake lobster cakes. After 20 minutes, remove the lobster cakes from the fridge. Brush the tops of the cakes with ½ a tablespoon of melted butter. Bake for 18 minutes. Broil for 1-2 minutes, or until they are cooked and the tops are golden brown. Allow the lobster cakes to cool for 5 minutes before serving. Serve with lemon wedges and your choice of sauce if using.
Notes
- Check for doneness: Lobster cakes should be cooked until they reach an internal temperature of 165°F.
- Make sure the lobster meat is thawed: You'll want to do a quick thaw in the refrigerator, 24 hours before using the lobster meat.
- Double the lobster cakes recipe: You can easily double the recipe and get around 10 cakes to serve.
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