Bar Harbor Lobster Cakes

• 1/2 cup Fresh Mayonnaise, or good-quality prepared mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon capers, rinsed and roughly chopped
• 1/2 teaspoon grated lemon zest
• 1/2 pound cooked lobster meat (see Notes for quantity), cut into small dice
• 1 1/2 cups fresh bread crumbs (see Notes)
• 1/2 teaspoon sea salt
• Freshly ground black pepper
• Wondra flour or additional bread crumbs, for coating
• 2 cups canola oil, or enough to reach halfway up the cake when frying
• Remoulade Sauce

1. In a medium bowl, mix together the mayonnaise, mustard, tarragon, capers, and lemon zest.
2. Stir in the lobster and 1 1/2 cups fresh bread crumbs, mixing well.
3. Make 12 bite-size cakes or four 2-inch-wide cakes, dividing the mixture evenly.
4. Cover them with plastic wrap and refrigerate for about 1 hour.
5. Spread some Wondra flour or bread crumbs on a plate.
6. Dredge the cakes on both sides, pressing the bread crumbs to adhere them.
7. Preheat the oven to 375F if you are serving the larger, appetizer-size cakes.
8. Place the oil in a saute pan and heat over a high flame until almost smoking.
9. Reduce heat to medium and add the lobster cakes, cooking for about 1 minute on each side or until the coating is golden brown.
10. Bite-size cakes are ready to serve and eat; transfer larger cakes to a baking sheet and bake until cooked through, about 18 to 20 minutes.

fresh mayonnaise, mustard, tarragon, capers, lemon zest, lobster, bread crumbs, salt, freshly ground black pepper, wondra flour, canola oil, remoulade sauce

Taken from www.cookstr.com/recipes/bar-harbor-lobster-cakes (may not work)