Ingredients: 1/2 cup (125 ml) Mayonnaise 1 medium Egg 1 tbs. (15 ml) Lemon Juice 1 tsp. (5 ml) Chopped Garlic 1 tbs. (15 ml) Chopped fresh cilantro 1 tbs. (15 ml) Chopped fresh dill 2 Green onions, thinly sliced 1/2 tsp. (3 ml) Ground cumin 1/2 tsp. (3 ml) Curry powder 1 tsp. (5 ml) Barbecue seasoning 11/2 lb. (750 g) Atlantic Lobster meat, this should be cooked and removed from the shell. Salt, pepper and Louisiana hot sauce to taste 1 1/2 cups (375 ml) Coarse ground whole-wheat cracker crumbs

Methods:

1. In a large mixing bowl whisk together the mayonnaise, egg, garlic, lemon juice, cilantro, dill, green onion, cumin, curry, barbecue seasoning.
2. Gently fold in the cooked lobster meat and season to taste with salt, pepper and Louisiana hot sauce.
3. Next mixing gently still add the cracker crumbs and mix until all binds together loosely.
4. Form into 8 small cakes. You can use an ice cream scoop to make this a little easier.
5. Preheat oven to 375° F. (190° C.).
6. Place lobster cakes on a lightly greased baking sheet and bake for 10 to 12 minutes until heated through.
7. Serves 8
8. To serve place one lobster cake in the center of a large soup plate. Pour 6 ounces of corn chowder around the cake. Garnish with sea parsley, lobster oil and fresh popcorn sprouts or chives.