Lobster Cakes

• 2 pounds lobster meat
• 1/2 cup mayo
• 2 eggs
• 1/2 cup plain breadcrumbs
• 1/4 teaspoon worcestershire sauce, more if desired
• 1 tablespoon Dijon mustard
• 1 handful chopped fresh parsley
• a few grinds fresh black pepper
• 1 teaspoon kosher salt
• 2 tablespoons butter
• 2 tablespoons vegetable oil

1. 1. Put the lobster meat into a bowl. Pick out any shells and break up the meat with your hands. Keep some chunks intact (no larger than 3/4 inch or so)
2. Add all of the other ingredients except butter and oil
3. Mix gently with hands
4. Shape into large patties, squeezing with hands so they hold a shape but not working the patties too much
5. Refrigerate for at least an hour after making patties to let the flavors mingle
6. Saute in a large pan (preferably large enough to make all of them at once) with butter and oil for about 5-6 minutes on each side, until browned and crispy. Serve immediately or place in a low oven to keep warm.

lobster, mayo, eggs, breadcrumbs, worcestershire sauce, mustard, handful, fresh black pepper, kosher salt, butter, vegetable oil

Taken from food52.com/recipes/12191-lobster-cakes (may not work)