Lobster Cakes

1 1/2 lbs. lobster meat
1 egg
2 T. lemon juice (freshly squeezed)
1 t. salt (plus scant amount for when it’s cooling)
1 T. mayonnaise
1 T. Worcestershire sauce
1/2 t. chipotle tobasco sauce
1/2 t. freshly ground black pepper
2 T. Tony Chachere’s cajun seasoning
1 medium white onion, diced finely
1 1/2 c. fresh bread crumbs
4 T. butter
3 T. canola oil

Blend egg, bread crumbs, mayo, lemon juice. Worcestershire sauce, tobasco, salt pepper, and cajun seasoning in mixer.  Add onion and lobster meat.  In a deep frying pan melt oil and butter over medium high heat for 3 minutes.  Using small ice cream scoop, scoop about 6 balls in the pan at a time.  Cook for two minutes each on both sides and then two more minutes each on both sides, slightly flattening it into a patty after the first turn.  Let it cool and drain on a plate with two paper towels.  Salt, as you’d like. Serve with shrimp cocktail sauce or malt vinegar.

Grocery List

lobster
egg
lemon juice
salt
mayonnaise
Worcestershire sauce
chipotle tobasco sauce
black pepper
Tony Chachere’s cajun seasoning
onion
bread
butter
canola oil