Lobster Potato Cakes

Serve these spectacular cakes with Spring Green Slaw.
Servings 6 cakes
Prep Time


  • 2 cups roasted and diced fingerling potatoes
  • 8 ounce cold water lobster tail thawed, cleaned and chopped
  • 1 leek white part only, diced
  • 1 tbsp Butter
  • 1 tbsp chopped fresh tarragon
  • 1 tsp fresh lemon zest
  • 1 egg beaten
  • 5 tbsp panko bread crumbs
  • 4 tbsp olive oil divided
  • 1 tsp Kosher Salt
  • 2 tbsp crème fraîche
  • 1/4 cup diced red pepper
  • 1 tbsp potato flour
  • salt and pepper to taste


  1. Preheat oven to 375 F.
  2. Dice potatoes into 1/4-inch pieces. Toss with 1 tablespoon olive oil and 1 teaspoon kosher salt. Spread on a baking pan and roast in oven until tender, about 15-18 minutes. Cool in refrigerator.
  3. Remove lobster meat from shell and chop into 1/4-inch chunks; set aside.
  4. Clean and dice white part of leek only; sauté in 1 tablespoon butter until soft, about 4-6 minutes. Add leeks to cooled potatoes; mix together using a potato masher until coarsely mashed; chill. When chilled, add lobster met, tarragon, lemon zest, egg, bread crumbs, crème fraîche, red pepper and potato flour. Let mixture stand for 30 minutes before forming and cooking cakes.
  5. In a non-stick skillet, add the remaining olive oil and heat over medium temperature. Using 4 ounces lobster mixture for each pancake, form pancakes and fry 6-8 minutes on each side until golden brown. Drain on paper towels and serve immediately.