A few days ago I had almost two pounds of leftover cooked lobster. One big tail and one enormous claw. I chopped them up into 3/4"-1" pieces added a few beaten eggs, some chopped vidalia onion, fresh made rough bread crumbs from toasted Portugeuse bread, fresh lemon juice, salt and pepper.
I gently folded it all together, made 2" balls which I rolled in fine bread crumbs, carefully pressed down into a hot frying pan, and fried on medium heat in melted Irish butter until golden brown.
I then chopped up some Trader Joe's bread and butter pickles and added mayo, a splash of vinegar, and fresh ground four color pepper to make a rich tarter style sauce which I chilled for 15 minutes.
The lobster cakes were amazing. When I first mixed it together I thought I messed up and added too much lemon juice but after cooking the taste of lemon was just right and brought out all the other flavors. The sauce was really good, almost too much of a good thing with how rich the cakes were but it all worked very well.