Lobster Cakes - Eight

Remove lobster cakes from all packaging before cooking.

Pan Fry from Thawed: Heat 2 Tbsp. oil per cake in pan over medium-high heat. Add cakes to pan and cook 3 minutes. Flip, reduce heat to medium and cook an additional 3-4 minutes until golden brown.

Bake from Thawed: Preheat oven to 350°F. Place cakes on oiled sheet pan and bake at 350°F for 7-9 minutes. Flip cakes and bake for an additional 3-5 minutes.

Bake from Frozen: Pre-heat oven to 400°F. Place cakes on a lightly buttered baking sheet. Cook for 13 minutes and flip. Cook for an additional 4-6 minutes. Lobster cakes are finished when an internal temperature of 165°F is reached.

Thawing Cakes: Defrost in the refrigerator 8-10 hours before cooking.
Quick Thaw in Microwave: place on a microwavable plate. Heat on high for 30 seconds, flip, and heat another 15 seconds. Microwaves vary, adjust time as needed. Do not fully cook in microwave.

 

Lobster, Mayonnaise (Soybean Oil, Vinegar, Eggs, Egg Yolks, Salt, Sugar, Water, Lemon Juice Concentrate, Ground Red Pepper, Dried Garlic, Mustard Oil), Eggs (Whole Egg, Citric Acid [To Preserve Color], 0.15% Water Added As Carrier For Citric Acid), Bread Crumbs (Wheat Flour, Sugar, Yeast, Salt), Celery, Onions, Butter (Pasteurized Cream, Salt), Parsley, Dijon Mustard (Distilled Vinegar, Water, Mustard Seed, Salt, Chardonnay Wine, Citric Acid, Tartaric Acid, Spices, Turmeric), Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Lemon Juice, Seasoning (Salt, Spices [Including Mustard], Paprika), Sugar, Salt, Pepper, Garlic Powder.

Contains: Crustacean Shellfish (Lobster), Eggs, Fish (Anchovies), Milk, Wheat.