Lobster Cakes With Basil

Ingredient Notes

• All-Purpose Flour (Not Pictured): Used to hold the patties together while frying. Cooked in butter, it also creates a crispy crust.
• Basil: Adds a sweet, fresh, peppery flavor.
• Butter (Not Pictured): Used for frying the lobster cakes
• Chives: Used to enhance both the visual appeal and the taste.
• Dijon mustard: Provides a tangy depth, helping to balance the richness of the lobster and mayonnaise.
• Egg: Acts as a binder to hold all the ingredients together so the cakes maintain their shape during cooking.
• Lemon Juice & Zest: Highlights the lobster’s freshness and cuts the richness.
• Lobster Meat: The star ingredient! I live on the East Coast of Canada where Atlantic lobster is abundant. I use tail meat, but you can use whatever you like or have access to.
• Mayonnaise: This acts as a creamy binder to add moisture and meld the flavors of the other ingredients.
• MSG: Enhances the ingredients’ natural flavors, boosting the cakes’ umami profile.
• Old Bay: A classic seafood seasoning that provides a spicy, tangy kick.
• Buttery Crackers: These add a slight saltiness and help keep the cakes together.
• Shallot: I prefer shallots over onion to bring a subtle depth of flavor to the cakes.
• Worcestershire sauce: Enhances the umami and meatiness of the lobster.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• All-Purpose Flour (Not Pictured): Corn starch and rice flour are great options for maintaining crispiness. You can also use any breadcrumbs you like; however, I find they sometimes overpower the flavor of fresh ingredients.
• Basil: Substitute with fresh parsley or tarragon.
• Butter: Olive, canola, coconut, avocado, or vegetable oil can be used. You can also cook the patties using Ghee. I’m not sure about margarine or other plant-based butter, but you could try them.
• Chives: Green onions (scallions) can be used as a substitute, offering a similar mild onion flavor.
• Dijon mustard: Prepared yellow mustard, or a small amount of dry mustard mixed with a bit of mayonnaise or water, can be used as an alternative.
• Egg: You can use extra mayonnaise to bind the ingredients without an egg.
• Lemon juice: Fresh lime juice or white wine vinegar can be used as a substitute.
• Lemon zest: Orange or lime zest are good substitutes.
• Lobster meat: Crabmeat or chopped shrimp can be used as a substitute, offering a similar seafood experience.
• Mayonnaise: Use plain Greek yogurt or sour cream for a similar texture.
• MSG: To enhance umami without MSG, try a pinch of dried mushroom powder or a splash of soy sauce.
• Old Bay: Create a similar seasoning blend with equal parts of celery salt, paprika, black pepper, and cayenne pepper.
• Buttery Crackers: Saltine crackers or panko breadcrumbs can be used for a similar texture and binding quality. If using Panko, I recommend blitzing them in a food processor first.
• Shallot: Finely minced white or yellow onion can be substituted.
• Worcestershire sauce: Soy sauce mixed with a bit of tamarind paste or a squeeze of lime can substitute for a similar complex flavor profile.

Recipe Variations

Try any of the following for a twist on this lobster cake recipe:

• Bacon Bits: Stir in a quarter cup of crispy bacon bits.
• Capers: Mix in a tablespoon of finely chopped capers.
• Corn Kernels: Fold in a half cup of fresh, canned, or frozen corn kernels.
• Chipotle in Adobo: Finely chop one chipotle pepper in Adobo sauce and mix it into the batter.
• Lime & Cilantro: Replace the lemon zest and juice with lime zest and juice, and add a handful of chopped cilantro.
• Pesto: Add a tablespoon of pesto (maybe try this small-batch basil pesto recipe).
• Smoked Paprika: Add a teaspoon of smoked paprika.