Ingredients
1 c. mayonnaise
Juice and zest of 1 lemon
1 clove garlic, minced
Fine sea salt
Freshly ground black pepper
Habanero or hot pepper of your choice, thinly sliced (optional)
12 steamed lobster claws (about 2 cups chopped)
1/2 lb. extra-large shrimp in the shell (about 1 1/4 cups chopped)
1/2 c. water
2 large eggs, lightly whisked
1 c. gluten free panko bread crumbs
1 tsp. seasoned salt
1 tsp. ground black pepper
1/3 c. grapeseed or other neutral oil
Preparation
Step 1Make Lemon Aioli: In a small bowl, whisk together mayonnaise, lemon zest and juice, and garlic. Season to taste with salt and pepper. Add habanero pepper if desired. Step 2Remove meat from lobster claws and finely dice, then set aside. Fill a large bowl with water and several ice cubes and set aside.Step 3To a large skillet, add 1/2 cup water and bring to a boil. Reduce heat to simmer, then add shrimp. Cover and steam until pink, 3 to 4 minutes, then transfer shrimp to ice bath to stop cooking. Drain thoroughly, then peel and devein shrimp. Dice shrimp into small pieces. Step 4In a large bowl, combine diced lobster and shrimp. Add eggs, panko, seasoned salt, black pepper, and 1/4 cup lemon aioli. Mix together until firm enough to form patties. Shape mixture into 8 small patties, about 2” - 3” in diameter and slightly mounded in the center.Step 5In a large skillet over medium-high heat, heat oil. Add patties and cook until lightly golden and crisp, about 3 minutes per side. Serve immediately with remaining lemon aioli.
