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.