Lobster Shrimp Lemon Aioli Cakes

Lobster-shrimp cakes bring together luxury and comfort in every bite. These crispy golden patties are loaded with sweet lobster and succulent shrimp and topped with a tangy lemon aioli that pulls everything together. Perfect for when you want to serve something special but do not want to spend hours in the kitchen.

These cakes remind me of summers by the coast with my family where we would gather around the table and savor every bite between stories and laughter.

Ingredients

• Lobster claws: Steamed for the sweetest flavor Look for bright shells with a fresh sea smell
• Extra-large shrimp: Fresh or just-thawed and carefully peeled The larger the shrimp the juicier the cake
• Gluten free panko bread crumbs: Delivers that classic crunch without gluten Check for even texture when buying
• Eggs: Bind the cakes and add a rich finish Go for large fresh eggs if possible
• Seasoned salt and black pepper: These bring a warm savory balance Buy high quality peppercorns for the best taste
• Grapeseed oil or another neutral oil: Ensures a non-intrusive flavor and crispy finish Choose oils with a high smoke point
• Mayonnaise: Creates a creamy lemon aioli Base quality makes a big difference here so I always use whole-egg mayo
• Lemon juice and zest: Brightens and cuts richness Use freshly squeezed lemon and zest right before mixing
• Minced garlic: Brings aroma and depth Freshly minced makes all the difference
• Habanero or your choice of hot pepper: Optional for a spicy edge Use sparingly and pick firm shiny peppers

Step-by-Step Instructions

Make the Lemon Aioli:

Whisk mayonnaise with zest and juice of one lemon and minced garlic Add sea salt and black pepper to taste If you like heat mix in very thin slices of fresh habanero Give it a good stir and set aside

Prep the Lobster and Shrimp:

Remove lobster meat from claws and dice into small pieces Fill a bowl with water and plenty of ice Next bring water to a simmer in a skillet Add shrimp cover and let steam until just pink usually three to four minutes Transfer shrimp immediately to the ice bath to stop cooking fully drain then peel and finely dice

Mix and Shape the Cakes:

In a large bowl combine lobster shrimp eggs gluten free panko seasoned salt black pepper and a quarter cup of your lemon aioli Gently fold the mixture using a spatula until it holds together Form into eight small patties around two to three inches wide and pile just slightly in the center for more tender texture

Cook the Cakes:

Heat grapeseed oil in a large skillet over medium high Carefully lay patties in the hot oil without overcrowding Let them cook for about three minutes per side until each one is golden brown and crisp Drain briefly on paper towels for ultimate crunch Serve warm with extra lemon aioli

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Shrimp is my favorite here since they add such juicy bursts with each bite The first time I made these with my siblings we could not stop sneaking pieces straight from the pan It always takes me back to those fun messy afternoons spent together

Storage Tips

Keep cooked cakes in a single layer in an airtight container With a sheet of parchment between layers they will stay crisp Refrigerate for up to two days Rewarm briefly under the broiler or in a hot skillet to bring back the crunch

Ingredient Substitutions

If you cannot find lobster more large shrimp will still give you delicious results Diced scallops or even flaky white fish like cod can also lend a sweet delicate flavor For the aioli you can swap in Greek yogurt for a lighter tang

Serving Suggestions

These cakes shine on a bed of leafy greens or with a simple arugula salad For a heartier meal serve them alongside roasted potatoes or a tangy slaw The aioli doubles as a dip for veggies or even roasted asparagus

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Cultural Historical Context

Seafood cakes have a long tradition in coastal communities Whether it is Maryland crab cakes or European fish patties the common thread is simplicity and freshness Bringing both lobster and shrimp together is my way of honoring that spirit with a modern gluten free twist

Recipe FAQs

→ How can I keep the cakes from falling apart during cooking?

Use lightly beaten eggs and panko to bind the ingredients firmly. Chilling the patties before cooking can also help maintain their shape.

→ Can I substitute regular panko for gluten free?

Yes, regular panko breadcrumbs work equally well if gluten sensitivity is not a concern.

→ What oil is best for cooking these cakes?

Neutral oils like grapeseed or vegetable oil are best, as they don't overpower the delicate seafood flavors.

→ How do I prepare the shrimp for this dish?

Steam the shrimp briefly until pink, then transfer to an ice bath to stop cooking. Peel, devein, and chop into small pieces.

→ Is the lemon aioli spicy?

The aioli is tangy and fresh, but can be made spicy by adding habanero or your favorite hot pepper to taste.