Bar Harbor Lobster Cakes Recipe

Name: Bar Harbor Lobster Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Fresh Mayonnaise, or good-quality prepared mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh tarragon; 1 tablespoon capers, rinsed and roughly chopped; 1/2 teaspoon grated lemon zest; 1/2 pound cooked lobster meat (see Notes for quantity), cut into small dice; 1 1/2 cups fresh bread crumbs (see Notes); 1/2 teaspoon sea salt; Freshly ground black pepper; Wondra flour or additional bread crumbs, for coating; 2 cups canola oil, or enough to reach halfway up the cake when frying; Remoulade Sauce

Servings: persons

1/2 cup Fresh Mayonnaise, or good-quality prepared mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon grated lemon zest
1/2 pound cooked lobster meat (see Notes for quantity), cut into small dice
1 1/2 cups fresh bread crumbs (see Notes)
1/2 teaspoon sea salt
Freshly ground black pepper
Wondra flour or additional bread crumbs, for coating
2 cups canola oil, or enough to reach halfway up the cake when frying
Remoulade Sauce

1
In a medium bowl, mix together the mayonnaise, mustard, tarragon, capers, and lemon zest.
2
Stir in the lobster and 1 1/2 cups fresh bread crumbs, mixing well.
3
Make 12 bite-size cakes or four 2-inch-wide cakes, dividing the mixture evenly.
4
Cover them with plastic wrap and refrigerate for about 1 hour.
5
Spread some Wondra flour or bread crumbs on a plate.
6
Dredge the cakes on both sides, pressing the bread crumbs to adhere them.
7
Preheat the oven to 375F if you are serving the larger, appetizer-size cakes.
8
Place the oil in a saute pan and heat over a high flame until almost smoking.
9
Reduce heat to medium and add the lobster cakes, cooking for about 1 minute on each side or until the coating is golden brown.
10
Bite-size cakes are ready to serve and eat; transfer larger cakes to a baking sheet and bake until cooked through, about 18 to 20 minutes.

1267

kcal

Calories

143

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup Fresh Mayonnaise, or good-quality prepared mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon chopped fresh tarragon, 1 tablespoon capers, rinsed and roughly chopped, and more.

Yes, Bar Harbor Lobster Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bar Harbor Lobster Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions