Lobster Cakes With Mango Rhurbarb Salsa

Serves 6 as an appetizer


Lobster cakes
454 g fresh lobster diced small (or 1 can
4 tbsp finely diced green onion
1 tbsp finely diced shallot
2 tbsp finely diced jalapeno
1 tbsp minced lemon grass
1 tbsp small diced red pepper
1 tbsp small diced
yellow pepper
Zest of 1 lemon
2 tbsp lemon juice
4 tbsp chopped coriander
1 tbsp mayonnaise
1 tbsp fish sauce
3/4 cup bread crumbs
1 egg
flour for dusting cakes
2 tbsp olive oil (for frying)

Mango rhubarb salsa
1/4 cup diced mango
1/4 cup diced rhubarb
1 tbsp diced red pepper
1 tbsp diced yellow pepper
1 tbsp chopped coriander
4 tbsp brown sugar
1/4 cup rice wine
Fresh black pepper to taste


For the Lobster Cakes: Combine the diced lobster, green onion, shallot, jalapeno, lemon grass and red and yellow peppers in a mixing bowl. Add the lemon zest, lemon juice, chopped coriander, mayonnaise, fish sauce, bread crumbs and egg. Mix all ingredients. Add salt and fresh ground pepper, if desired.

Shape lobster mixture into 6 equal sized cakes, then lightly dust cakes with flour. Heat olive oil over moderately high heat in a large nonstick skillet. Add lobster cakes to pan, reduce heat to medium and cook for about 2 minutes per side.

For the Mango rhubarb salsa: In a small saucepan, combine mango, rhubarb and red and yellow peppers. Add rice wine vinegar and brown sugar. Bring to a simmer over low heat and cook for 5 - 7 minutes. Remove from heat and stir in coriander and fresh black pepper.

This recipe was created by Shaun Zwarun, Executive Chef at DesBarres Manor Inn, an 1837 luxury historic inn in the seacoast village of Guysborough, Nova Scotia. Call 902-533-2099.

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