Pan Fried Lobster Cakes with Baby Greens & Chipolte Aioli and Roasted Corn Salsa

President Theodore Roosevelt visited Cape Cod many times and in 1907 he visited Provincetown and laid the cornerstone for the Pilgrim Monument.  The Pilgrim Monument commemorates the first landing of the Pilgrims in the New World in November of 1620.  The Pilgrims spent approximately 5 weeks exploring the tip of Cape Cod and then sailed on to Plymouth.

During President Roosevelt’s visit, he attended a banquet in his honor at  Provincetown City Hall.  The  President was served a sumptuous dinner of a variety of seafood caught that day by the local Portuguese fishermen.  The meal, according to  local lore, had a distinct Portuguese influence. Legend has it that President Teddy Roosevelt’s favorite was Pan Fried Lobster Cakes.   One story is that President Roosevelt is supposed to have commented that the lobster cakes were the best prepared lobster dish that he ever had.

The recipe for lobster cakes served to President “Teddy” Roosevelt is long gone but we think this one is a modern version of what he experienced.  We think that even the “chipolte aioli” would meet with his approval.

Pan fried Lobster Cakes with Baby Greens, Chipolte Aioli and Roasted Corn Salsa
from Cape Cod Chef James Dings
(serves 6)

Ingredients: for the cakes

2 oz. Lobster Meat, chopped
1 cup Onion, diced small
1 cup Celery diced small
2 1/2 cups Vegetable Oil
1 1/2 cups Mayonnaise
1 T. Old Bay Seasoning
1/2 cup Chopped Chives
2 T. Dijon Mustard
3 T. Lemon Juice
4 cup Panko Bread Crumbs
1 Large Egg
Salt and Ground Black Pepper to taste
2 cups each, Baby Arugula and Baby Spinach

For the aioli:

1 cup Mayonnaise
1 T. Chipotle Chilies in Adobo Sauce, minced finely (or less, if a less spicy aioli is preferred)
1 T. Dijon Mustard
1 T. Lemon Juice
Salt and black pepper to taste.

For the roasted corn salsa:

2 cups Whole Kernel Corn
1/2 cup Vegetable Oil
1/4 cup Olive Oil
1/4 cup Onion, diced small
1/4 cup Green Pepper, diced small
1/4 cup Red Pepper, diced small
2 Scallions, thinly sliced
1 tsp. Chopped Garlic
1 T. Chili Powder
1 tsp. Ground Cumin
1/4 cup Chopped Cilantro
2 T. Lime Juice
2 T. Sugar
2 T. Cider Vinegar


Sauté the onions and celery in ½ cup of the oil until tender and translucent (@ 5-6 minutes).
Whisk together the egg, old bay, mayonnaise, mustard, lemon juice and chives until smooth.
Stir in the lobster meat and bread crumbs gradually (bread crumb quantity may vary slightly depending on desired consistency).
Portion cakes into balls using a 2 ounce scoop (portions will consist of two cakes).

For the roasted corn salsa:

Coat the corn with half of the vegetable oil and a little salt and pepper, and roast in a hot oven until slightly browned (@ 15 minutes). Cool.
Combine the corn with the rest of the ingredients and season to taste.
For the Presentation:
Divide the baby greens between six serving plates, in the center of the plates.
Place a “ring” of corn salsa around the greens, top with two cakes, and drizzle with the chipotle salsa.

For the aioli:

Combine all ingredients in a stainless steel bowl until smooth.
Place in a pastry bag with a small, plain tip or a squeeze bottle or a zip-lock bag (when needed, snip off a corner of the bag so the aioli can be drizzled over the cakes).

Flatten the cakes slightly to form a patty shape. Coat the cakes with the remaining crumbs.

Heat the remaining oil in a large skillet and pan-fry the cakes about 2 ½ minutes on each side until golden brown. Remove the cakes from the skillet onto paper towels to drain, and reserve warm until needed.

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