Lobster Cakes with Roasted Vegetable Relish

Recipe provided by: Taste of Nova Scotia


2 lbs lobster claw and knuckle meat, coarsely chopped
1/2 cup mayonnaise
1/2 cup onion, minced
1 tbsp garlic, minced
1/2 tbsp mixed fresh tarragon and chives, chopped
1/4 cup celery, finely chopped
2 cups fine bread crumbs vegetable oil for frying roasted vegetable relish* lemon thyme aioli (see below)
2 cups vegetable oil for frying
2 cups roasted vegetable relish*

Lemon Thyme Aioli

1 egg
1/2 tbsp dijon
1 tbsp roasted garlic, minced
2 tbsp fresh lemon juice
3/4 cup olive & canola oil blend
1 tsp fresh thyme leaves
1 tsp lemon zest
to taste Sea salt & freshly ground pepper


  1. Mix all your ingredients in a large bowl to bind. Taste and season accordingly with salt and pepper.
  2. Shape the mixture into little round cakes and place on a baking sheet, cover and refrigerate for 1 hour to let the cakes set.
  3. With a non-stick pan heat oil over medium heat and sear the cakes on both sides until they are golden brown. Serve on a roasted vegetable relish.

Lemon Thyme Aioli

  1. Place cracked egg, dijon, minced garlic and lemon juice in a bowl.
  2. Slowly whisk in the olive and canola oil until the mixture thickens. (The oil should be poured in as slowly as possible.)
  3. Whisk in lemon zest, thyme leaves and season to taste.(Serves 6-8)

Recipe Hints * to make a roasted vegetable relish combine diced roasted red, green and yellow peppers, diced zucchini, diced eggplant, diced tomato, finely chopped red onions and chopped mushrooms.