For The Lemon Aioli

• 1 c. mayonnaise
• 1 lemon, juice and zest
• 1 clove garlic, minced
• Fine sea salt
• Freshly ground black pepper
• Hot pepper, thinly sliced (optional)

For The Cakes

• 12 steamed lobster claws (about 2 cups chopped)
• 1/2 c. water
• 2 large eggs, lightly whisked
• 1 c. gluten free bread crumbs
• 1 tsp. seasoned salt
• 1 tsp. ground black pepper
• 1/3 c. grapeseed or other neutral oil

Instructions:

1. Make Lemon Aioli: In a small bowl, whisk together mayonnaise, lemon zest and juice, and garlic. Season to taste with salt and pepper. Add hot pepper if desired. 
2. Remove meat from lobster claws and finely dice, then set aside. Fill a large bowl with water and several ice cubes and set aside.
3. In a large bowl, add eggs, bread crumbs, 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.
4. In 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.