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Lobster Cakes with Roasted Vegetable Relish Recipe

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This recipe for Lobster Cakes with Roasted Vegetable Relish, by , is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharon Moore


2 lbs lobster claw and knuckle meat, coarsely chopped
1/2 cup mayonnaise
1/2 cup onion, minced
1 tbsp garlic, minced
1/2 tbsp mixed fresh tarragon and chives, chopped
1/4 cup celery, finely chopped
2 cups fine bread crumbs
vegetable oil for frying
roasted vegetable relish*
lemon thyme aioli (see below)

Mix all your ingredients in a large bowl to bind. Taste and season accordingly with salt and pepper.

Shape the mixture into little round cakes and place on a baking sheet, cover and refrigerate for 1 hour to let the cakes set.

With a non-stick pan heat oil over medium heat and sear the cakes on both sides until they are golden brown. Serve on a roasted vegetable relish.

Lemon Thyme Aioli

1 egg
1/2 tbsp dijon
1 tbsp roasted garlic, minced
2 tbsp fresh lemon juice
3/4 cup olive & canola oil blend
1 tsp fresh thyme leaves
1 tsp lemon zest
salt & pepper to taste

* to make a roasted vegetable relish combine diced roasted red, green and yellow peppers, diced zucchini, diced eggplant, diced tomato, finely chopped red onions and chopped mushrooms.

Place cracked egg, dijon, minced garlic and lemon juice in a bowl.

Slowly whisk in the olive and canola oil until the mixture thickens. (The oil should be poured in as slowly as possible.

Whisk in lemon zest, thyme leaves and season to taste

Number Of Servings:
Number Of Servings:
Serves 6-8




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