Lobster Cakes with Roasted Vegetable Relish

Lobster Cakes with Roasted Vegetable Relish

Most of us are familiar with fish cakes and crab cakes, but have your ever tried lobster cakes? This featured recipes from the 2016 Taste of Nova Scotia Culinary Adventure Guide is perfect for entertaining. They can be served with the vegetable relish and lemon thyme aioli an appetizer or a main course. This is also a great recipe to make use of left over lobster. In fact, it’s the perfect brunch recipe for the morning after a summer lobster boil!


2 lbs lobster claw and knuckle meat, coarsely chopped
1/2 cup mayonnaise
1/2 cup onion, minced
1 tbsp garlic, minced
1/2 tbsp mixed fresh tarragon and chives, chopped
1/4 cup celery, finely chopped
2 cups fine bread crumbs
vegetable oil for frying
roasted vegetable relish*
lemon thyme aioli (see below)


  1. Mix all your ingredients in a large bowl to bind. Taste and season accordingly with salt and pepper.
  2. Shape the mixture into little round cakes and place on a baking sheet, cover and refrigerate for 1 hour to let the cakes set.
  3. With a non-stick pan heat oil over medium heat and sear the cakes on both sides until they are golden brown. Serve on a roasted vegetable relish.

Lemon Thyme Aioli

1 egg
1/2 tbsp dijon
1 tbsp roasted garlic, minced
2 tbsp fresh lemon juice
3/4 cup olive & canola oil blend
1 tsp fresh thyme leaves
1 tsp lemon zest
salt & pepper to taste
  1. Place cracked egg, dijon, minced garlic and lemon juice in a bowl.
  2. Slowly whisk in the olive and canola oil until the mixture thickens. (The oil should be poured in as slowly as possible.
  3. Whisk in lemon zest, thyme leaves and season to taste.

Serves 6-8

Recipe Hints

* to make a roasted vegetable relish combine diced roasted red, green and yellow peppers, diced zucchini, diced eggplant, diced tomato, finely chopped red onions and chopped mushrooms.

Recipe provided by: Chef Konrad Haumering, Atlantica Oak Island

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