Potato-Crusted Lobster Cakes Recipe

Name: Potato-Crusted Lobster Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fish flesh (cod, bass, or similar fish); 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 6 ounces heavy cream; 1 tablespoon Dijon mustard; 1 1/2 teaspoon Worcestershire sauce; 1 1/2 teaspoons hot pepper sauce; 1 1/2 pounds lobster meat, diced and cooked; 6 Idaho potatoes; 2 ounces butter; 1/2 lemon, juiced; flour to dredge; 4 ounces vegetable oil

Servings: persons

1/2 pound fish flesh (cod, bass, or similar fish)
1/2 teaspoon salt
1/4 teaspoon ground white pepper
6 ounces heavy cream
1 tablespoon Dijon mustard
1 1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons hot pepper sauce
1 1/2 pounds lobster meat, diced and cooked
6 Idaho potatoes
2 ounces butter
1/2 lemon, juiced
flour to dredge
4 ounces vegetable oil

1
In a food processor, puree the fish with salt, pepper, and cream to make a mousse.
2
Add the mustard, Worcestershire sauce and Tabasco.
3
Fold lobster meat into the mousse until it is completely mixed.
4
Grate the potatoes and rinse under cold water until the water is clear.
5
Drain and squeeze dry.
6
Melt the butter and drizzle over the potatoes.
7
Mix together with lemon juice.
8
Divide the lobster meat into 3-ounce portions to make 8 cakes.
9
Roll each portion into a ball.
10
Individually roll each ball in the potatoes and press into cakes.
11
Dredge the cakes in flour.
12
Heat a medium saute pan until hot; add oil.
13
When oil is hot, add 4 cakes to the pan.
14
Lower the heat to medium and brown cakes on both sides.
15
Drain cakes on paper towels.
16
Serve hot with roasted vegetable salad.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 pound fish flesh (cod, bass, or similar fish), 1/2 teaspoon salt, 1/4 teaspoon ground white pepper, 6 ounces heavy cream, and more.

Yes, Potato-Crusted 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!

Potato-Crusted Lobster Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions