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Gluten Free Lobster Cakes (Low Carb)

I thought I was having chicken for supper tonight.  Chicken turned into pre-cooked lobster.  But what do you do with a cold pre-cooked lobster?  I wasn’t feeling the whole dipping it into garlic butter.  I had the thought to try a lobster cake.  I was a little intimidated.  Okay, maybe more like very intimidated since it’s lobster, like a divine blessing from the sea and I didn’t want to screw it up.

At first I thought I would wing it.  Then I decided lobster is too precious to do that do so I’ll just use my trusted Google and do a search.  I came upon this site, a tourism site for PEI.  I modified the recipe immediately.  Bread crumbs will become coconut flour.  I chose not to use mayo since I felt there would be too much liquid.  I changed the quantities of mustard and parsley.  It turned out AMAZING!

Gluten Free Lobster Cakes (Low Carb) Recipe:

Adapted from PEI Lobster Cakes

  • The meat of 1 pre-cooked lobster (about a 1 pound lobster)
  • 1 egg
  • 1 tbsp of mustard
  • 1 heaping tsp of parsley (more if you really like it)
  • Dash of salt
  • ¼ cup of chopped onion
  • 1 ½ tbsp of coconut flour
  • Almond flour/meal for coating the cakes

Instructions:

1.  Remove the edible lobster meat from the lobster and store in a bowl.

2.  Chop the onions.

3.  In a bowl, whisk the egg, mustard, parsley, and salt.

4.  Either using a food processor or by hand mix (finely chop the lobster) the lobster meat, and onions with the whisked egg mixture.

5.  Slowly add the coconut flour until you have reached the desired thickness.  I used 1 ½ tbsp of coconut flour.

6.  Form the mixture into 4 patties.

7.  Dip the patties into the almond flour.

8.  Using a frying pan, drizzle cooking fat, such as olive oil into the pan.  Place the lobster cakes into the pan and cook on low to medium heat.

9.  The cakes are finished when they are lightly brown and the egg is cooked through.

10.  EAT!

Enjoy,

Carol

Gluten Free Lobster Cakes (Low Carb)

Author: Carol Lovett
Recipe type: Lunch, Dinner
Serves: 4
Ingredients
  • The meat of 1 pre-cooked lobster (about a 1 pound lobster)
  • 1 egg
  • 1 tbsp of mustard
  • 1 heaping tsp of parsley (more if you really like it)
  • Dash of salt
  • ¼ cup of chopped onion
  • 1 ½ tbsp of coconut flour
  • Almond flour/meal for coating the cakes
Instructions
  1. Remove the edible lobster meat from the lobster and store in a bowl.
  2. Chop the onions.
  3. In a bowl, whisk the egg, mustard, parsley, and salt.
  4. Either using a food processor or by hand mix (finely chop the lobster) the lobster meat, and onions with the whisked egg mixture.
  5. Slowly add the coconut flour until you have reached the desired thickness. I used 1 ½ tbsp of coconut flour.
  6. Form the mixture into 4 patties.
  7. Dip the patties into the almond flour.
  8. Using a frying pan, drizzle cooking fat, such as olive oil into the pan. Place the lobster cakes into the pan and cook on low to medium heat.
  9. The cakes are finished when they are lightly brown and the egg is cooked through.
  10. EAT!
Notes
This recipe can be made with fish. I tried it with perch and it turned out beautifully.

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2 Responses to Gluten Free Lobster Cakes (Low Carb)

  1. chris May 8 at 9:02 pm #

    Can you make this without the egg?

    Thanks!

    • CAROLditchthewheat May 23 at 4:31 pm #

      Not sure. You just need something to bind it all.