RECIPE: Lobster–Shrimp Cakes

Instructions

1. Prepare the mixture
   In a bowl, combine lobster, shrimp, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, parsley, Old Bay, salt, and pepper. Mix gently.
   Stir in breadcrumbs until the mixture holds together.

2. Form the cakes
   Shape into small patties, making them tight and even.

3. Chill (optional but recommended)
   Refrigerate the patties for 20–30 minutes to help them firm up.

4. Cook
   Heat butter or oil in a skillet over medium heat.
   Add the cakes and cook 3–4 minutes per side, until golden and cooked through.

5. Serve
   Best served warm with lemon wedges, tartar sauce, or garlic aioli.

If you want, I can also provide:

• a baked version

• a spicy Cajun version

• a budget-friendly variation using only shrimp