Clearwater Lobster Cakes with Sweet Chili Dipping Sauce



8 oz Clearwater Raw Lobster Claw and Knuckle meat, rinsed under cold water and diced
1 tbsp butter
2 tbsp olive oil
1/4 cup red pepper finely diced
1/4 cup celery finely diced
1 shallot minced
1/4 fennel minced
3 eggs beaten
2 cups panko crumbs
1 Tbsp lemon juice freshly squeezed
1/2 cup flour
Sea salt and pepper
1/2 pound mixed greens

Sweet Chili Dipping Sauce

1/4 cup mayonnaise
1/4 cup sour cream
1 lime juice and zest
1 tbsp sweet chili sauce


1.    In a heavy bottom pan sauté red pepper, celery, fennel
       and shallots.  Once vegetables are soft add lobster
       meat and gently cook. Season with sea salt and pepper.
       Transfer to a bowl and let cool.
2.    Once cool, mix 1 egg, lemon juice and 1/4 cup of Panko
       crumbs into lobster mixture.
3.    Form lobster mixture into 4 1″ thick cakes.  Place onto
       baking sheet and freeze for 1/2 hour.
4.    In three separate shallow containers add remaining
       Panko crumbs in to one, egg beaten with 1 Tbsp water
       into another and flour into the last one.
5.    Starting with the flour dredge lobster cakes once
       coated in flour place into egg mixture.  Coat with egg
       and then place into Panko crumbs.  Coat and set on
       new baking sheet.
6.    Cook cakes on medium heat in olive oil until golden
       brown on each side.
7.    Serve cakes on a small plate with a handful of mixed
       greens and a drizzle of sweet chili dipping sauce.

Sweet Chili Dipping Sauce

1.    Mix all ingredients together and serve with lobster

Appetizer, Entreé
Serves: 4 people as an appetizer
              2 people as an entreé