Avocado Lobster Cakes

Avocado Lobster Cakes

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The National Culinary Review, October 2015


3 lbs. cooked lobster meat, cut in
½-inch pieces
1 T. garlic powder
1 T. celery seeds
6 T. Old Bay seasoning
¾ cup small-dice celery
1 t. Tabasco
6 T. minced parsley
6 eggs, whisked
3 cups + more, as needed, panko breadcrumbs
6 Avocados from Mexico
3 cups avocado oil
Piquillo Pepper Dipping Sauce (recipe follows)
3 cups microgreens, for garnish

Piquillo Pepper Dipping Sauce
2 cups diced onions
3 oz. olive oil
5 garlic cloves, minced
2¼ cups chopped piquillo peppers
1 large lemon, juiced
Fine sea salt, to season


1. Combine lobster meat, garlic powder, celery seeds, Old Bay seasoning, diced celery, Tabasco, parsley, egg and 3 cups panko breadcrumbs.

2. Cut avocado into ³/8-inch dice; add to mixture. Form cakes, about 2 oz. each; lightly coat with panko breadcrumbs.

3. Per serving, heat 1 oz. avocado oil in small nonstick fry pan over medium heat until shimmers. Pan-fry 2 cakes until golden-brown on both sides. Transfer to absorbent towels. Drizzle 1 oz. piquillo sauce on serving plate. Place cakes on sauce. Garnish with scattering of microgreens.

For piquillo pepper dipping sauce:
Sweat onions in oil until tender. Add garlic; continue to cook until fragrant. Add peppers; cook 1-2 minutes. Transfer to blender; add lemon juice, puree until smooth. Season with salt. Reserve refrigerated.


24 servings


Seafood, Side, The National Culinary Review

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