I love good crab cakes…no fillers, please. That said, I’m always looking for ways to elevate the plated experience, and this is no exception. It all started when I grabbed the last two beautiful lobster tails available at my local store. I considered using them to make Lobster Mac & Cheese, but it just seemed too heavy for a warm summer night. Crab cakes came to mind, and this recipe would be great using crab but in the end the Lobster took the cake.
These Lobster Cakes are perfect with just a squeeze of lemon, but try topping them with this Lemon, Caper, Tarragon Aioli for the perfect bite.