lobster and corn cakes with crispy pancetta, arugula, avocado and poached egg

by Michael on January 20, 2013 · 18 comments

lobster & corn cakes 1

My life is a series of constants. Without them I’d at times feel lost. Some of those fall into the general checks and balances of life, the ones that settle us and keep us set in a groove. Others help me find a rhythm in an otherwise dreary winter day. The kind of constant that ground us and allow us to tune our daily timing with. There are many in the course of the day. On weekends, there is brunch.

Saturdays and Sundays were made for brunch in this house. The pace of the week slows to near still, the breath of the day both purposeful and timed. The early morning weekday hustle is replaced by a steady measure and unplanned moments. And the quick fuel of the weekday morning is instead enjoyed spread out over the table with coffee and juice and ample amounts of time. Long conversation, morning papers and the aroma from time spent in the kitchen preparing a feast.


lobster & corn cakes 2

Brunch is something special to me. I love breakfast and all the goodness it produces, but brunch means something just a tad more significant. It’s caught somewhere between a great breakfast and rich lunch. When I think of the kinds of food made at brunch spots, it’s always the really tasty, slightly indulgent variety. Like eggs benny and country sausage, roast beef and natural jus, omelettes, charcuterie, pastries, smoked salmon and fish. And this.

I set out to make something for those special occasions. Something light but flavourful and loaded with great ingredients. And the perfect start to your weekend brunch, with lots of coffee and juice and conversation. The perfect constant of all.

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lobster & corn cakes 4

From my kitchen to yours,



Lobster and Corn Cakes, Crispy Pancetta, Arugula and Avocado


  • 1 cup all-purpose flour
  • 1 large egg yolk
  • 3/4 cup buttermilk
  • 1 tbsp. corn juice (from the can)
  • 4 tbsp. corn (fresh if it’s in season, but canned is okay as well)
  • 3 tbsp. chives, finely chopped
  • 1/2 pound of lobster, chopped
  • sea salt & pepper, to taste
  • vegetable oil, for frying
  • 6 eggs, poached
  • 6 slices of pancetta
  • 1 avocado, halved lengthwise, cut into wedges
  • handful of fresh arugula
  • olive oil, to drizzle


  1. Preheat oven to 350°F.
  2. Using a medium mixing bowl, add in the flour, egg yolk, buttermilk and corn juice. Whisk to fully combine. Fold in the lobster, corn and chives and season. 
  3. Heat oil in a non-stick pan over medium to medium-high heat. Drop 2 tablespoons of batter into the pan and cook for 3 minutes per side, or only golden brown. Transfer to paper towel and blot dry. Transfer the cooked cakes to a baking sheet to the oven to keep warm. Repeat with remaining batter.
  4. Meanwhile, with a medium pan set to medium-high heat, add the pancetta slices and cook for 1-2 minutes per side or until crispy. When done, transfer to paper towel and blot dry and keep warm in the oven.
  5. As you’re finishing your cakes, start at your poached eggs. When the eggs are ready begin to plate. Place a lobster cake on the bottom and spread a few arugula leaves over top. Place a pancetta slice on top of the arugula and gently put the poached egg on top of that. Finish with a couple of avocado wedges on the side and drizzle with a good quality olive oil. Season to end.
  6. Serves 6.


Leave a Comment

{ 16 comments… read them below or add one }

Liren January 20, 2013 at 12:49 pm

It is clear that brunch is a revered time at your home, and rightly so. I just love the indulgence of brunch, how it allows you to enjoy not just more time to linger at the table, but the time to prepare a meal that sets the tone for a wonderful day. Such beautiful plates, Mike! The Lobster and Corn cakes are the perfect base for those gorgeously poached eggs. How I wish I could indulge in this every morning.


Sarah January 20, 2013 at 5:35 pm

This looks perfect. As far as I’m concerned, if there are no poached eggs, it isn’t brunch. Thank you for sharing this with us!


Brian January 20, 2013 at 10:28 pm

You always make me crave a nice, leisurely, decadent brunch. I’ll have to do a variation of this some time in the not too distant future.


Laura (Tutti Dolci) January 21, 2013 at 12:16 am

Perfect brunch offering, love the lobster!


Marta @ What should I eat for breakfast today January 21, 2013 at 9:56 am

It is an amazing meal, for breakfast and for brunch and is so creative.


Kate January 21, 2013 at 1:52 pm

Looks and sounds absolutely lovely.


Michael January 21, 2013 at 8:43 pm

thanks Kate!


Peter G | Souvlaki For The Soul January 23, 2013 at 4:18 pm

I adore brunch as well…it’s a perfect “catch up” and chill kind of thing. Love the corn cakes Mike…they sound decadent with that lobster.


Nina January 23, 2013 at 8:24 pm

I kept coming to check if I missed any of your wonderful posts. I am glad I found one today. This is a great brunch idea…love all your pictures:)


Michael January 25, 2013 at 4:59 pm

Thank you Nina! I appreciate you reading and leaving a comment.


Erika @ The Hopeless Housewife January 24, 2013 at 8:58 pm

Your photos are stunning and I would love a plate of this anytime of day.


Michael January 25, 2013 at 5:00 pm

Thanks Erika! thank you for the kind words.


Rosie @ Sweetapolita January 26, 2013 at 8:58 am

This looks amazing! I’m going to crown you the king of brunch food. (And soup!) Stunning and tempting as always.


claire @ the realistic nutritionist January 29, 2013 at 7:33 pm

This looks incredible. I’m on a big lobster kick too!


najwa kronfel January 30, 2013 at 3:42 pm

Perfectly done! I love brunch too!


Jen L | Tartine and Apron Strings February 2, 2013 at 2:14 am

I love brunch, but since we have 3 young kids right now, a quiet, hearty brunch is quite impossible at home right now. Brunch is usually rowdy, tumultuous, and messy – lots of running around. We’ve accepted that this is our life now, but one day, we will reclaim the sacred weekend brunch!

Your plate looks amazing! YUM!


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