Recipe by ratherbeswimmin'
From The Alpenhof Lodge, Teton Village, WY. They taste much better than they look.
Top Review by nancynaz
Easy and delicious. I did add worcestershire sauce, about a tsp. Also added some horseradish sauce about Tbl. then juice of one lime. Used croutons that I put in the food processor as I didn't have breadcrumbs but did have panko which I added to the breadcrumb mixture. Came out great. For the dipping sauce, I used mayo, honey mustard, wasabi, horseradish and fresh lime juice. The measurements are to you liking.
- 4 tablespoons butter
- 1 cup chopped yellow onion
- 1 teaspoon finely minced garlic
- 1⁄4 cup chopped carrot
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped green bell pepper
- 2 1⁄2 lbs cooked lobster tail meat, cut into chunks
- 2 eggs, beaten
- 2 tablespoons mayonnaise
- 1⁄4 cup chopped parsley
- salt and pepper
- 1 1⁄2 cups breadcrumbs
- vegetable oil (for frying)
Directions See How It's Made
- In a large skillet over medium-high heat, melt the butter.
- Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
- Add in the bell peppers and saute another 2 minutes.
- Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
- Transfer lobster mixture to a large mixing bowl.
- Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
- Add 1 cup of bread crumbs to lobster mixture; toss to mix.
- Add more breadcrumbs if needed so that mixture barely holds it shape.
- Take 1/4 cup lobster mixture and shape cakes by hand.
- Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
- When very hot, add lobster cakes.
- Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
- Remove from skillet and drain on paper-towel lined plate.
- Serve warm with your favorite sauce--we like honey mustard sauce.