Preparation Info

Lobster Cakes with Lemon Pear Tartar Sauce

Made With Our

Lemon Pear Marmalade

Base $7.95
Item: 101302


    Lobster Cakes:
  • 2 ears corn (3/4 cup)
  • 1 cup bread crumbs, fresh or store bought
  • 1 egg
  • 1/2 cup mayonnaise
  • 1 red onion, finely chopped (3/4 cup)
  • 1 red bell pepper, finely chopped (3/4 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Stonewall Kitchen Maine Seafood Rub
  • 1/2 pound fresh lobster meat, finely chopped
  • 1 Tablespoon butter
  • 2 Tablespoons vegetable oil
  • Baby greens

  • Lemon Pear Tartar Sauce:
  • 1/4 cup red onion, minced
  • 1/4 cup green bell pepper, minced
  • 1/2 cup mayonnaise
  • 1/4 jar Stonewall Kitchen Lemon Pear Marmalade


  1. To make lobster cakes, cook corn in boiling water for 9-12 minutes. With a sharp knife, cut the corn off the cob and set aside in a large bowl.
  2. Sauté onion and bell pepper in butter for 3 minutes. Add to bowl with the corn.
  3. Mix in all additional items except the vegetable oil. Chill about 1/2 hour. Form into 2-inch patties.
  4. Heat oil in a skillet. Sauté lobster cakes 2-3 minutes each side, until golden brown.
  5. To make the lemon pear tartar sauce, mix onion and bell pepper into mayonnaise and marmalade. Chill until ready to serve.
  6. Place lobster cakes on a bed of baby greens. Top with tartar sauce.
  7. Garnish with fresh lemons.