MAINE LOBSTER CAKES WITH LEMON PARSLEY MAYONNAISE

Lemon Parsley Mayonnaise (recipe follows)
FOR THE LOBSTER CAKES:
1 lb lobster meat, cooked and diced
1/2 cup fresh breadcrumbs (more as needed)
1 jumbo egg
4 tbsp. Mayonnaise
1 tbsp. melted butter
2 tsp. Worcestershire sauce
2 tsp Dijon mustard
2 tsp. lemon juice
1 tsp. seafood seasoning

Make the Lemon-Parsley Mayonnaise the day before serving.

Dice the lobster meat and set aside.

Combine the remaining ingredients for the lobster cakes. Gently fold in lobster. Add more breadcrumbs as needed. Shape into cakes.

Pan-fry or bake in a preheated 375 degree F oven for 12-15 minutes until evenly browned and have reached an internal temperature of at least 165 degrees F.

LEMON PARSLEY MAYONNAISE

2 tbsp. lemon juice
1 1/2 tbsp. dried parsley flakes
1/2 cup mayonnaise
2 tsp. Dijon mustard
1/2 tsp. garlic powder
salt and pepper(to taste)

Combine lemon juice and parsley flakes and let stand until parsley is hydrated. Combine with the remaining ingredients and mix well. Refrigerate overnight so the flavors develop.

From: The C.F. Sauer Company
Source: The Association for Dressing and Sauces