Prepare Papaya Mayonnaise; chill in refrigerator until ready to serve.
In a food processor, pulse the lobster, jalape 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 chilled 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 F. oven.
Place 2 or 3 lobster patties onto individual serving plates and serve warm with Papaya Mayonnaise.
Makes 16 small lobster patties.
Papaya Mayonnaise Recipe:
1 cup finely-peeled and chopped papaya (about 1 medium)
Juice of 1 medium lime
2 tablespoon granulated sugar
2 tablespoons good-quality mayonnaise
Remove the papaya skin and seeds, and discard.
Use a food processor to puree the papaya and the juice of the lime until smooth. You should have approximately 1 cup of papaya puree.
Transfer to a small mixing bowl and add the sugar and mayonnaise. Stir until smooth.
Chill in refrigerator until ready to serve.