These lobster cakes offer the succulence of fresh Maine lobster, the snap of black pepper and a touch of sweetness from blueberries. And they are easy to make!

Kate Miller of the Landings Restaurant on the waterfront in Rockland showed us how to make them.

Chopped lobster is the key ingredient. Photo by Daniel Dunkle

What you will need:

Meat from one cooked lobster, chopped (about 7 oz.)

2 eggs

1/2 teaspoon of black pepper

1/2 cup melted butter

1 cup Maine blueberries (fresh works better than frozen)

1/2 tsp onion powder

1/2 tsp garlic powder

1 cup bread crumbs

Kate Miller works on the lobster cakes at the Landings Restaurant kitchen in Rockland. Photo by Daniel Dunkle


Gently mix ingredients with hands to form cakes.

You can adjust the amount of melted butter and/or bread crumbs until the mixture takes on the texture of meatballs. You can use frozen blueberries, but they may turn the mixture purple more so than the fresh berries. Either way it tastes good, but for best presentation go with fresh blueberries.

Pan fry the cakes in butter for about 3 minutes per side or until golden brown and hot.

Makes 6 (depending on size of lobster).

The consistency should be about what you want for meatballs. Photo by Daniel Dunkle


They only take about three minutes per side to fry up. Photo by Daniel Dunkle

Kate Miller holds up the final product, lobster-blueberry cakes. Photo by Daniel Dunkle

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