BRIDLINGTON BAY

RECIPE
BOOK

Luxury Lobster Fishcakes
By Chef Rob Green

Photo by Rob Green

BRIDLINGTON BAY

LUXURY LOBSTER
fiscakes

In Panko breadcrumbs

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

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

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 
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
Cooking tutorials

how to make luxury lobster fishcakes