- Recipes
Florida Spiny Lobster Cakes
Brittany Starek
Why Try These Spiny Lobster Cakes?
Growing up in Virginia, not far from the Chesapeake Bay, I was always surrounded by incredible seafood. One of the most notable seafood items that the area is known for are the delicious crab cakes. The crab cakes in Virginia are made with blue crab and are incredibly tasty. When I moved to Florida with my boyfriend, Zach, and we started lobstering, I knew we had to try to make some Spiny Lobster cakes.
I started to search around for some recipes, and while there were a bunch for lobsters you would get up north in New England, there really weren’t a lot for Florida Spiny Lobsters. I ended up taking some bits and pieces from different recipes and after some trial and error, I eventually settled on this spiny lobster cakes recipe.
So why should you try this recipe? This recipe is so versatile in that you can serve it as an appetizer, as a main dinner course, on a bun for lunch, and so many more ways. Another plus is that for using only 2-3 spiny lobster tails, you get a pretty good yield. This recipe makes 4 full-sized spiny lobster cakes or 16 minis only using 2-3 tails! Don’t forget not to throw away the heads and knuckles. On the USE MORE page there will be some recipes that show what you can do with those parts!
The Components Of The Spiny Lobster Cakes
The first component of making these delicious spiny lobster cakes is of course the lobster tails themselves. You want to make sure that you remove the tail and devein the lobster before you steam or boil them. Another key point is to make sure you always put them in ice water as soon as they are done cooking so the cooking process stops! This will also make it much easier for you to handles the lobster tails and remove the meat because the shell does get very hot!
The second component is really just trying to make sure all of your ingredients bind together to create a proper patty. Combining your bread crumbs, white onion, parsley, milk, egg, Worcestershire sauce and lemon juice, you want to do your best to mold the cakes so that they are going to stay together. I’ve sometimes made the patties the night before and let them sit in the fridge overnight. I’ve noticed this holds them together well.
The third component is how you cook these spiny lobster cakes. A well seasoned cast iron skillet would probably be the best option, but a stainless steel pan will also do. The main objective here is to make sure the patties don’t stick and to also make sure they don’t burn! These will burn pretty quickly and while it’s not the end of the world if they get a little black, the goal is to get that perfect buttery brown. You don’t have to go crazy with the heat, you’re really just trying to get a good sear on the outside, the lobster is already cooked.
The final component is how you want to serve your spiny lobster cakes. The full sized cakes are big enough to be a main for an adult and they go incredible on a bun with a remoulade sauce. The smaller sized cakes are perfect for an appetizer at a get together, they can also be put on buns to make sliders! It’s really up to you what you want to do with your spiny lobster cakes! I hope you enjoy this recipe! Check out some other Spiny Lobster Recipes!
Florida Spiny Lobster Cakes
