Compliments of David’s Restaurants

Lobster, Scallop and Sweet Potato Cakes


Yield: 8 Cakes (enough for 4 appetizer portions)




2 T Butter
½ t Salt
1 t Paprika
Dash cayenne pepper
2 T Red onions sliced very thin
1 C. Shredded sweet potato

Meat of one chick lobster, chipped
3 oz Scallops, chopped
3 T Scallions, minced small
3 T Chopped parsley
1 Egg
½ C Bread crumbs

To form cakes and to cook:
1 C Cornmeal
Butter, as needed

Method of Preparation:

  1. Melt butter in large sauté pan with salt, paprika, and cayenne pepper
  2. Sauté onions and sweet potato in butter until tender—be careful not over cook
  3. In a mixing bowl combined the lobster, scallops, and cooked butter mixture with parsley, scallion, egg, and bread crumbs
  4. Form into cakes and coat with cornmeal
  5. Cook in melted butter until golden brown

This recipe is for personal use and enjoyment only.