Luxury lobster fishcakes in panko breadcrumbs

Bridlington Bay Lobster and Panko breadcrumbs elevate these fishcakes from everyday to ever-so special. Perfect as a starter or a light main course.

 

What you need to know

Makes: 6
Prep: 30 mins
Cook: 8 mins
Difficulty: Medium

Ingredients

230g cooked lobster meat (tail, knuckle, leg or claw)
1 1/2 tbsp butter
2 spring onions, finely chopped
1 clove of garlic, minced
1 tbsp parsley, chopped
1/2 tsp Dijon mustard
40g mayonnaise
1 egg, beaten with a pinch of cayenne pepper 
65g Panko breadcrumbs
Salt and pepper 

Photo by Rob Green

Instructions

  1. Melt half the butter over a medium heat until nut brown
  2. Turn down the heat, add the spring onions and garlic and cook until soft
  3. Mix in the lobster meat and parsley
  4. Add the mustard, mayonnaise, egg, half the breadcrumbs and seasoning. Mix well 
  5. Refrigerate for 30 minutes to firm up
  6. Shape the chilled mixture into 6 fishcakes
  7. Press each fishcake into the remaining breadcrumbs until well covered
  8. Heat the remaining butter in a clean frying pan and fry the fishcakes for 5 minutes, turning halfway through
  9. Serve with fresh lemon, tartare sauce or tomato ketchup

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