Lobster Cakes with Papaya Mayonnaise

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The lobster meat shines in these wonderful hand-made lobster cakes. Can be served as an appetizer or an entree. I adapted this recipe from Chef Gregory Cornelius of the Crescent Club in Memphis, Tennessee.

Check out my Appetizer Recipes and Lobster Recipes for more great cooking ideas.

Lobster Cakes with Papaya Mayonnaise

Papaya Mayonnaise (see recipe below)
1 pound (approximately 2 cups) cooked fresh or frozen lobster meat
1 to 2 jalapeño chile peppers, seeded and finely diced (or to taste)
1 red bell pepper, seeded and diced
1 teaspoon fresh thyme leaves
1⁄2 teaspoon ground allspice
1⁄2 teaspoon dry mustard
1 tablespoon sugar
1 large egg
2 tablespoons mayonnaise
2 1⁄2 cups dry unseasoned bread crumbs, divided*
4 tablespoons butter

*Check out Making Homemade Bread Crumbs.

Prepare Papaya Mayonnaise; chill in refrigerator until ready to serve.

In a food processor, pulse the lobster, jalapeño peppers, and red pepper just enough to break the lobster into small pieces. Transfer lobster mixture to a large bowl. Add thyme, allspice, mustard, sugar, egg, mayonnaise, and 1⁄2 cup of bread crumbs, mixing well. Divide the mixture into 16 portions and form into small patties. Place onto a baking sheet lined wither with parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried).

Place remaining bread crumbs in a flat dish or shallow dish dish; lightly dredge prepared lobster patties in the crumbs.

In a large non-stick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled lobster cakes onto bottom of the pan; fry 3 to minutes per side or until until golden brown on each side. Remove from heat and let drain on paper towels. NOTE: Lobster cakes will hold about an hour in a 200 degree oven. Place 2 or 3 lobster patties onto individual serving plates and serve warm with Papaya Mayonnaise.

Makes 16 small lobster patties.

Papaya Mayonnaise:
1 cup finely peeled and chopped papaya (about 1 medium)
Juice of 1 medium lime
2 tablespoons mayonnaise
2 tablespoon sugar

Remove the papaya skin and seeds, and discard. Use a food processor to purée the papaya and the juice of the lime until smooth. You should have about 1 cup of purée. Transfer to a small mixing bowl and add the sugar and mayonnaise. Stir until smooth; chill in refrigerator until ready to serve.