Yes, I’m on a seafood kick lately. Bacon and most things from the ocean go fantastically together. It makes me wonder if pigs are actually remarkably good swimmers and just don’t want to show it. I wanted to do a crab cake recipe, but I thought I’d do it one better. How ‘bout a LOBSTER cake! The grocery store near me has fresh lobster and they’ll cook in-store right for you! So convenient. I couldn’t pass up the opportunity. Here it is, a wonderfully fresh lobster cake – with REAL lobster!


2lb Lobster, meat removed

6 strips Maple Leaf Bacon

1/2 cup Crushed crackers (Saltines or Ritz)

1 Egg

1/2 tsp Old Bay

1/4 tsp Worchestershire

2 tbsp Hellmann’s Mayo

2 Scallion

1 tbsp Dijon Mustard

2 dashes Tabasco



1 Egg Yolk

Rendered fat from 6 strips of bacon

Enough vegetable oil to make ½ cup total fat

2 cloves Garlic, minced

1 tsp Old Bay Seasoning

2 tsp Lemon Juice

1 tsp Dijon Mustard


1. Let’s use my favourite trick again. Pulse your strips of bacon in a food processor until its really fine then give it a god frying on the stove.

2. Once the bacon is super crispy, remove it to some paper towel, but reserve all of that lovely rendered fat. We will use that for our aioli later.

3. Shell your lobster meat, tear it up, and mix it together with your bacon. You can shred it with a couple forks and get in there with your hands to get it to a nice consistency.

4. Add in your crushed crackers, egg, old bay seasoning, worchestershire, Mayo, scallion, mustard and tabasco sauce and mix it all together. If you find the mixture is a little wet, add more crushed crackers to keep it all together. Form the mix into patties 6-8 and set them aside.

5. Let’s make our homemade aioli. Into a metal bowl, add your egg yolk, lemon juice and dijon. Whisk this together.

6. Slowly drizzle in your ½ cup of fat (bacon fat and vegetable oil) while vigorously whisking. You want to get in as much air into this as possible and really emulsify the two phases together. Your arm might start hurting, but its worth it.

7. Once the oil and yolk are combined, season with old bay and mix in your minced garlic.

8. It’s time to pan fry those cakes. Over medium high heat, pan fry the cakes in a little bit of vegetable oil for 4-5 minutes per side. The surfaces should be golden brown and crispy

9. Top with some parsley to garnish, a little of the aioli and a touch of cayenne. Crab cakes ain’t got nothin’ on lobster!