Lobster Cakes with Crisp Kale + Sriracha Aioli

lobster cakes

These Lobster Cakes are a quick and effortless lunch option. They would also be perfect for a cocktail hour in a smaller version. A step above my Tuna Cakes but just as easy.


  • 1 cup of fresh lobster meat, pulled apart into bite size pieces.
  • 1 egg, raw
  • 1 large potato, shredded
  • 1/3 cup of red onion, minced
  • 1/2 cup of Italian bread crumbs
  • 1 tbsp. of garlic powder
  • 2 tbsp. relish
  • 1 tbsp. butter
  • olive oil
  • salt n pepper to taste


  • 2 tbsp. mayo
  • 1 tbsp. sriracha
  • drizzle of sesame oil

*Mix together well.


  1. Prepare all ingredients as directed and combine in a glass mixing bowl. Use hands to mold cakes into whatever size you would like. I prefer mine big and flat, very similar to a burger patty.
  2. In a large pan, heat oil and butter on a low medium heat. To test if your oil is hot enough, splash a drop of water in pan and if it sizzles it’s ready.
  3. Place cakes in pan and cook until golden brown on each side, about 5 minutes each side.
  4. remove and place on a paper towel to set and allow grease to exit.
  5. Plate and drizzle with Sriracha Aioli, or use as a dip on the side.
  6. Crisp Kale is optional. Simply take pieces of kale and deep fry for a quick  30-60 seconds.
  7. ENJOY!