Maine Lobster chunks, 1 lb, large pieces of 1½ to 2 cups
Lemon, 1 juice only
Mayonnaise, 1 tbsp.
Worcestershire sauce, 1 tbsp.
Tabasco, ½ tsp.
Fresh ground black pepper, ½ tsp.
Old Bay Seasoning or Cajun Seafood Seasoning, 2 tbsp.
Green onions, 3 minced
Freshly grated bread crumbs, 1½ cups
Unsalted butter, 1 stick
Vegetable oil, 3 tbsp.
Honey mustard, 1/2 cup
Mayonnaise, 1 cup
Chili cocktail sauce (or ketchup), 3 tbsp.
Green onions, 5 minced
Green pepper, 3 tbsp. minced
Celery, 3 tbsp. finely minced
Tabasco sauce, 4 shakes
Drain chunks of cut Maine Lobster meat on paper towel. Mix egg well with wine or sherry. Add to Maine Lobster along with 1/2 cup of bread crumbs. Form into 4 large or 6 medium sized oval shaped “cakes”. Mix carefully with hands to avoid breaking up the lobster too much.
Melt butter and vegetable oil in large skillet. Roll the “cakes” in the remaining bread crumbs. Sauté on medium heat for 3 to 5 minutes or until golden brown on both sides. Serve with sauce.
For the sauce: Mix all together and chill. Serve on side of cakes with lemon quarters.