Lobster Shrimp Lemon Aioli Cakes (Print Version)
Golden lobster and shrimp cakes served with citrusy aioli for bright, bold seafood flavor in every bite.
# Ingredients:
→ For The Lemon Aioli
01 -
1 cup mayonnaise
02 -
Juice and zest of 1 lemon
03 -
1 clove garlic, minced
04 -
Fine sea salt
05 -
Freshly ground black pepper
06 -
Habanero or hot pepper of choice, thinly sliced (optional)
→ For The Cakes
07 -
12 steamed lobster claws (about 2 cups chopped)
08 -
1/2 lb extra-large shrimp in the shell (about 1 1/4 cups chopped)
09 -
1/2 cup water
10 -
2 large eggs, lightly whisked
11 -
1 cup gluten-free panko bread crumbs
12 -
1 tsp seasoned salt
13 -
1 tsp ground black pepper
14 -
1/3 cup grapeseed or other neutral oil
# Steps:
01 -
In a small bowl, whisk together mayonnaise, lemon zest and juice, and garlic. Season to taste with salt and pepper. Add habanero if desired.
02 -
Remove meat from lobster claws and finely dice. Set aside. Prepare a large bowl with water and ice cubes for later use.
03 -
In a large skillet, bring 1/2 cup water to a boil. Reduce heat to simmer, add shrimp, and cover. Steam until pink, about 3 to 4 minutes. Transfer shrimp to the ice bath to stop cooking. Drain, peel, devein, and dice shrimp into small pieces.
04 -
In a large bowl, combine diced lobster, shrimp, eggs, panko, seasoned salt, black pepper, and 1/4 cup of the prepared lemon aioli. Mix until firm enough to form patties. Shape mixture into 8 small patties, 2 to 3 inches in diameter, slightly mounded in the center.
05 -
Heat oil in a large skillet over medium-high heat. Add patties and cook until golden and crisp, about 3 minutes per side. Serve immediately with remaining lemon aioli.