Bar Harbor Lobster Cakes


  • 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 cut into small dice
  • 1 1/2 cups fresh bread crumbs
  • 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 (opposite)

Makes 12 hors d’oeuvres or 4 appetizer portions


In a medium bowl, mix together the mayonnaise, mustard, tarragon, capers and lemon zest. Stir in the lobster and 1 1/2 cups fresh bread crumbs, mixing well.


Make 12 bite-size cakes or four 2-inch-wide cakes, dividing the mixture evenly. Cover them with plastic wrap and refrigerate for about 1 hour.


Spread some Wondra flour or bread crumbs on a plate. Dredge the cakes on both sides, pressing the bread crumbs to adhere them.


Preheat the oven to 375 F. If you are serving the larger, appetizer-size cakes.


Place the oil in a saute pan and heat over a high flame until almost smoking. Reduce heat to medium and add the lobster cakes, cooking for about 1 minute on each side or until the coating is golden brown. 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.