Now that summer is in full swing, we are enjoying one of Maine’s iconic products: Maine lobster. Although my husband is not hauling traps this year, we still reside in Stonington, the “lobster capital of the world” and fishing is the common denominator that binds our island community together. Our special treat is a pail of lobsters from our friend Captain Joe Brewer, fresh off his fishing vessel, Hey Jude II.
Maine lobster is known for its vibrant color, and delicate and luscious flavor. Often considered a luxury item, Maine lobster is quite affordable when prepared at home. Plus the meat has excellent nutritional value, and amazing versatility in the kitchen.
When the weather cooperates, we use a propane burner and large pot located on the deck beside the grill to cook our lobsters. Flip collects seawater from the shore. No seawater available? About ¼ cup of salt per gallon of water works too. Bring the water to a rolling boil, then add the lobsters. There are various methods to tell when lobsters are fully cooked. We measure the temperature in the tail, removing the bugs with tongs when it reaches 160 degrees.
The amount of meat available in a lobster varies with both the size and the condition of the shell. Soft shell lobsters or shedders are more prevalent in the summer, when lobsters molt their shell to grow a new one. They are much easier to pick and eat than hard shell lobsters, but do not yield as much meat, and do not store or travel well. After the initial feast, we like to have extra meat for additional meals, so usually cook and pick about six lobsters.
Encore lobster meat in the refrigerator is a meal waiting to happen. The choices are mouthwatering and appetizing: traditional Maine lobster roll on a toasted hot dog roll, luxurious
Sunday morning breakfast with Maine lobster eggs Benedict, hearty Lobster Stew, or Lobster tossed with pasta and wild mushrooms.
The recipe for Maine Lobster Cakes is from my archives and these cakes are the perfect, easy to prepare, fare for visiting summer guests. Succulent Maine lobster is combined with mashed potato, garlic and crumbs, seasoned with lemon juice, grated cheese, Worcestershire sauce and Old Bay seasoning and baked in a muffin tin in a very hot oven. The result is a crispy crusted cake with a tender mouthful of delicate savory lobster flavor. Maine Lobster Cakes when served with a Creamy Dill sauce were an elegant summer supper. These cakes make a delicious sandwich on a toasted Brioche roll with lettuce and perfectly ripe tomato. Or enjoy them as festive cocktail food when served with aioli or tartar sauce. In our family, Maine Lobster Cakes are easy living and delicious eating.
Maine Lobster Cakes
Ingredients
- 8 oz cooked Maine lobster meat
- 1 1/2 cups mashed potatoes
- 3 garlic scapes finely chopped or 1 chopped garlic clove
- 1 egg
- 3/4 cup Ritz cracker crumbs or potato chips crumbs
- 1/4 cup grated cheese 1.5 ounces
- 1 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 1 tsp Old Bay seasoning
Instructions
- Assemble ingredients and tools. Preheat the oven to 450 degrees. Generously grease a 6 or 12-cup muffin tin.
- Roughly chop the lobster meat into bite-sized pieces and set aside. Chop the garlic scapes or garlic.
- Grate the cheese.
- Mash the potatoes.
- In a large bowl or the bowl of your food processor, mix together the mashed potato, crumbs, chopped garlic and egg. Pulse in (or mix in) the grated cheese, Worcestershire Sauce, lemon juice and Old Bay seasoning. Add the lobster meat. Taste and correct the seasonings if needed.
- Portion the mixture into muffin cups, patting it down so that it fits into the pan.
- Bake until golden, and the sides of the cakes are nice and brown, about 15 minutes.
- Remove the pan from the oven. Let sit for 2 – 3 minutes, then loosen the sides of the cakes with a knife. Invert on a sheet pan. Plate and serve.
- Maine Lobster Cakes when served with a Creamy Dill Sauce are an elegant summer supper. See recipe below.
Nutrition
Creamy Dill Sauce
Ingredients
- 3/4 cups sour cream
- 2 tsp mustard
- 2 chopped garlic scapes or 1 small clove garlic, or 1/2 tsp garlic powder
- 1 - 2 tbsp lemon juice
- 2 tbsp mayonnaise
- 1/4 cups chopped fresh dill
- Maine sea salt and fresh pepper to taste
Instructions
- In a small bowl, mix all the ingredients together. Taste and season with Maine sea salt and fresh pepper as needed. Store in glass jar in the refrigerator. Makes about 1 cup dressing