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with Dijon Tarragon Sauce

  • Active Time : 30 minutes
  • Total Time : 30 minutes
  • Serves : about 8


  • 1/2 cup light mayonnaise divided
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon Dijon mustard
  • 1/4 + 1/8 teaspoon cayenne pepper divided
  • 3/4 cup crispy Panko style plain bread crumbs
  • 1/4 cup chopped green onions
  • 1 large egg slightly beaten
  • 8 ounces cooked lobster meat chopped
  • 1 tablespoon butter
  • 1 tablespoon 100% pure olive oil
  • 8 silver dollar buns toasted
  • - tomato slices
  • - lettuce


In small bowl, combine ¼ cup mayonnaise, tarragon, mustard and ⅛ teaspoon cayenne pepper; set aside.

In medium bowl, combine remaining ¼ cup mayonnaise, bread crumbs, green onions, egg and remaining ¼ teaspoon cayenne pepper until just combined. Salt and pepper to taste. Gently fold in lobster meat. Shape into 8 mini lobster cakes. Set aside.

Heat large skillet over medium heat. Add butter and oil; when sizzling, carefully add lobster cakes. Sauté until golden brown on both sides (about 3-4 minutes).

Place on toasted buns and top with a dollop of Dijon tarragon sauce, tomato and lettuce.

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