Lobster Cakes with Lemon Pear Tartar Sauce

Skill

Makes

4 - 8 Servings

Recipe Tip: Switch out the lemon pear marmalade for any of our other fruity spreads to suit your taste.

Lobster Cakes with Lemon Pear Tartar Sauce

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Lobster Cakes with Lemon Pear Tartar Sauce

Made With Our

Directions

Item No. 101302
Lemon Pear Marmalade
Lemon Pear Marmalade
$8.95
Item No. 210325
Maine Seafood Rub
Maine Seafood Rub
Price reduced from $8.95 to $6.49
This item should be back in stock on: 06/29/2025

Ingredients

    Lobster Cakes:
  • 2 ears corn (3/4 cup)
  • 1 cup bread crumbs, fresh or store bought
  • 1 egg
  • 1/2 cup mayonnaise
  • 1 red onion, finely chopped (3/4 cup)
  • 1 red bell pepper, finely chopped (3/4 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Stonewall Kitchen Maine Seafood Rub
  • 1/2 pound fresh lobster meat, finely chopped
  • 1 Tablespoon butter
  • 2 Tablespoons vegetable oil
  • Baby greens and lemon slices, for garnish

    • Lemon Pear Tartar Sauce:
  • 1/4 cup red onion, minced
  • 1/4 cup green bell pepper, minced
  • 1/2 cup mayonnaise
  • 1/4 jar Stonewall Kitchen Lemon Pear Marmalade

Directions

  1. Cook corn in boiling water for 9-12 minutes. With a sharp knife, cut the corn off the cob vertically and set aside in a large bowl.
  2. Saut� onion and bell pepper in butter over medium heat for 3 minutes. Add to bowl with the corn.
  3. Mix in all additional items except the vegetable oil. Chill for about 30 minutes. Form into small 2-inch thick patties.
  4. Heat oil in a skillet on medium heat. Fry lobster cakes for 2-3 minutes each side, until golden brown.
  5. To make the lemon pear tartar sauce, combine onion, bell pepper, mayonnaise and marmalade. Chill until ready to serve.
  6. Place lobster cakes on a bed of baby greens. Top with tartar sauce.
  7. Garnish with fresh lemons.