These lobster cakes are all about the sweet wild-caught North Atlantic lobster. With a touch of Worcestershire sauce, Dijon mustard, zesty lemon, and breadcrumbs, it's the succulent pieces of luxurious lobster that shine. Delicate and light, but full of flavor. Four 3.25 oz. cakes, serves 4.
Lobster Cakes - Four
Item #: LBC44
These lobster cakes are all about the sweet wild-caught North Atlantic lobster. With a touch of Worcestershire sauce, Dijon mustard, zesty lemon, and breadcrumbs, it's the succulent pieces of luxurious lobster that shine. Delicate and light, but full of flavor. Four 3.25 oz. cakes, serves 4.
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.
Contains: Crustacean Shellfish (Lobster), Eggs, Fish (Anchovies), Milk, Wheat.
Lobster Cakes - Four