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Cooking preparation

Pan Fry from Thawed:
1. Heat 2 Tbsp. oil per lobster cake in pan over medium-high heat.
2. Carefully add lobster cakes to pan, cook 3 minutes.
3. Flip cakes, reduce heat to medium and cook an additional 3-4 minutes until golden brown.
4. Lobster cakes are finished when internal temperature reaches 165°F.

Bake from Frozen:
1. Pre-heat oven to 400°F.
2. Remove packaging and place lobster cakes on a lightly buttered baking sheet.
3. Cook for 13 minutes and flip the lobster cakes.
4. Cook for an additional 4-6 minutes.
5. Lobster cakes are finished when internal temperature reaches 165°F.

Bake from Thawed:
1. Preheat convection oven to 350°F.
2. Place lobster cakes on oiled sheet pan and bake at 350°F for 7-9 minutes.
3. Flip lobster cakes and bake for an additional 3-5 minutes.
4. Lobster cakes are finished when internal temperature reaches 165°F.


Lobster, Mayonnaise (Soybean Oil, Vinegar, Eggs, Egg Yolks, Salt, Sugar, Water, Lemon Juice Concentrate, Ground Red Pepper, Dried Garlic, Mustard Oil), Eggs (Whole Egg, Citric Acid [To Preserve Color], 0.15% Water Added As Carrier For Citric Acid), Celery, Crackers (Unbleached Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate {Vitamin B1}, Riboflavin {Vitamin B2}, Folic Acid], Soybean And/Or Canola Oil, Palm Oil, Sugar, Salt, Leavening [Calcium Phosphate, Baking Soda], High Fructose Corn Syrup, Soy Lecithin, Natural Flavor), Bread Crumbs (Wheat Flour, Sugar, Yeast, Salt), Onions, Butter (Pasteurized Cream, Salt), Parsley, Dijon Mustard (Distilled Vinegar, Water, Mustard Seed, Salt, Chardonnay Wine, Citric Acid, Tartaric Acid, Spices, Turmeric), Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Lemon Juice, Seasoning (Salt, Spices [Including Mustard], Paprika), Sugar, Salt, Pepper, Garlic Powder.

Contains:  Crustacean Shellfish (Lobster), Eggs, Wheat, Soy, Milk, Fish (Anchovies).

Nutrition facts

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