Oven Baked Lobster Cakes (Large Ball Shaped)

Lobster cakes are a delicious and elegant twist on classic Maryland crab cakes. Succulent lobster meat is mixed with green onions, crushed butter crackers, lemon zest and mayonnaise then baked to create a perfect appetizer or special occasions dinner.

Recipe For Lobster Cakes

I developed this lobster cakes recipe to reflect the delicate crab cakes served at The Oceanaire Seafood Room in San Diego. They’re shaped like baseballs and include very minimal fillers so the seafood flavor shines. The texture is light and airy compared to flat and fried lobster cakes.

Serve these seafood cakes with lemon wedges or your favorite seafood dipping sauce.

The Best Lobster Meat To Use

This lobster recipe can be made with fresh or frozen lobster meat. Lobster tail, lobster claws and/or lobster knuckles all work well. Just make sure the lobster meat is fully thawed and cooked before using. Here’s How To Thaw Lobster.

My favorite methods for cooking lobster is butter poached lobster, sous vide lobster, and baked lobster.

How To Make This Recipe

Here’s a quick step-by-step guide to make lobster cakes:

Mix The Ingredients – throw all the ingredients into a large mixing bowl and use a spatula to gently fold and combine.

Form the Cakes – Divide the mixture into 8 equal portions. Use your hands to gently form a baseball shaped lobster cake. Place on a lined baking sheet. Optional – brush the tops with olive oil for a bit of browning and texture.

Bake – Bake at 400°F for 15-20 minutes, until warm throughout and golden brown.

How To Serve

These lobster cakes are great with just a bit of fresh lemon juice squeezed over the top, but here are some other options to consider:

Sauce For Lobster Cakes – Seafood Cocktail Sauce, Garlic Butter Dipping Sauce, cajun butter sauce, and horseradish cream sauce would all make great dipping sauce options.

Lobster Cakes Sandwich – Serve between two slices of bread with mayo, lettuce and tomatoes.

Recipe Variations

Double the Cakes – instead of forming 8 large lobster cakes you can form up to 16 small lobster cakes. The cooking time will need to be reduced however. Start checking the internal temperature after 10 minutes.
Lobster and Crab Cakes – To make your dollar stretch further, throw in some crab meat or even chopped shrimp to the mix. Keep the proportions the same as indicated in the recipe card.
Spicy Seafood Cakes – add a pinch of cajun seasoning, such as Old Bay Seasoning, to the mix.
Fresh Herbs – dill and tarragon pair extremely well with lobster. If you like herb-forward seafood cakes, throw in a bit of chopped fresh herbs before mixing.
Black Truffles – Elevate the dish by using truffle salt in the mix.

Storage and Reheating Instructions

Storage – Store leftover lobster cakes in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 6 months.

Reheating – Bake thawed lobster cakes in the oven at 400°F for 15-20 minutes until heated throughout.

Where To Buy Lobster

The majority of lobster meat I use in my kitchen comes from Lobster Anywhere (Note – This Is Not A Referral Link). I only buy from reputable sources and tend to skip the grocery store. If you’re in the market for an online lobster supplier, I recommend checking them out.

More Seafood Recipes

Here are a few popular Seafood recipes to check out, including Lobster Ravioli:

For drink pairing recommendations when making your favorite lobster recipe, visit my “The Best Wine To Pair With Lobster “list.