By: Chef Ilona Daniel
Makes approximately 15-20 small cakes
2 large eggs, beaten to blend
1 pound PEI Lobster meat (well drained), chopped
2 teaspoons finely grated lime zest
¼ cup fresh lime juice
2 tablespoons finely chopped fresh chives
4 tsp quark/Greek yogurt/
1 tbsp mayonnaise
2 tsp Paprika
2 tsp old bay seasoning or creole seasoning
2 cups panko (Japanese breadcrumbs), divided
Kosher salt and freshly ground black pepper
Vegetable oil (for cooking; about 5 tablespoons)
Place eggs, lobster, lime zest & juice, chives, Greek yogurt, mayonnaise, paprika, old bay or creole seasoning, and 2/3 cup panko in a medium bowl; season with salt and pepper. Gently stir until mixture comes together (it will be slightly wet). Cover and chill until cold, about 30 minutes so the mixture can set. This will make it much easier during the shaping process.
Place remaining panko in a shallow bowl. Using wet hands, form about 2 Tbsp. of lobster mixture into a ¾"-thick cake. Repeat to make about 15-20 cakes. Coat in panko, pressing gently to adhere.
Heat 1 Tbsp. oil in a medium skillet over medium. Working in a few batches and adding 1 Tbsp. oil to skillet in between, cook until deep golden brown, about 2 minutes per side. Transfer to paper towels to drain; season with salt.
We enjoy these lobster cakes served with a little mayo, and avocado-tomato salsa.