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Yields:
8 serving(s)
Total Time:
45 mins
This recipe was adapted from the new 20th anniversary edition of Patti's cookbook,LaBelle Cuisine: Recipes to Sing About. You can make smaller patties to serve as an appetizer or side, or form larger portions for a more substantial dinner.
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Ingredients
For The Lemon Aioli
- 1 cup
mayonnaise
Juice and zest of 1 lemon
- 1
clove garlic, minced
Fine sea salt
Freshly ground black pepper
Habanero or hot pepper of your choice, thinly sliced (optional)
For The Cakes
- 12
steamed lobster claws (about 2 cups chopped)
- 1/2 lb.
extra-large shrimp in the shell (about 1 1/4 cups chopped)
- 1/2 cup
water
- 2
large eggs, lightly whisked
- 1 cup
gluten free panko bread crumbs
- 1 tsp.
seasoned salt
- 1 tsp.
ground black pepper
- 1/3 cup
grapeseed or other neutral oil
Directions
- Step 1Make Lemon Aioli: In a small bowl, whisk together mayonnaise, lemon zest and juice, and garlic. Season to taste with salt and pepper. Add habanero pepper if desired.
- Step 2Remove meat from lobster claws and finely dice, then set aside. Fill a large bowl with water and several ice cubes and set aside.
- Step 3To a large skillet, add 1/2 cup water and bring to a boil. Reduce heat to simmer, then add shrimp. Cover and steam until pink, 3 to 4 minutes, then transfer shrimp to ice bath to stop cooking. Drain thoroughly, then peel and devein shrimp. Dice shrimp into small pieces.
- Step 4In a large bowl, combine diced lobster and shrimp. Add eggs, panko, seasoned salt, black pepper, and 1/4 cup lemon aioli. Mix together until firm enough to form patties. Shape mixture into 8 small patties, about 2” - 3” in diameter and slightly mounded in the center.
- Step 5In a large skillet over medium-high heat, heat oil. Add patties and cook until lightly golden and crisp, about 3 minutes per side. Serve immediately with remaining lemon aioli.
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