Rock Lobster Cake

by Chef George, Sala Bua – Impiana Resort, Patong

At Sala Bua, Chef George blends Mediterranean technique with tropical charm. His Rock Lobster Cake captures the essence of coastal dining — tender local lobster formed into a golden crusted cake, served with a fresh herb salad and a Thai-inspired aioli for a light yet indulgent dish.

Ingredients

Lobster Cake (1 serving)
100 g rock lobster meat
1 egg white
20 g breadcrumbs
1 pinch salt
1 pinch ground black pepper
1 pinch lemon zest

Salad
Rocket salad
Mizuna
Red coral lettuce
Cherry tomatoes
Carrot, julienned
White radish, julienned
Cucumber, rolled
Extra virgin olive oil
Balsamic vinegar

Aioli
15 g Thai seafood dipping sauce
30 g mayonnaise

Method

Finely chop or mince lobster meat, then mix with egg white, seasoning, lemon zest, and breadcrumbs. Shape into a patty that’s firm but not hard. Sear in a hot pan with a little oil until golden on both sides, then remove from heat.

Pick and prepare salad leaves, julienne the carrot and radish, and toss with olive oil and balsamic vinegar. Arrange the salad neatly on a plate, add cucumber rolls, and place the warm lobster cake on top. Finish with a spoonful of aioli.

Serve immediately while the lobster cake remains warm and crisp.

Chef George

Executive Chef at Sala Bua – Impiana Resort, Patong

Originally from Devon, England, Chef George’s career began in the Caribbean’s vibrant culinary scene. After apprenticeships at Prospect Reef Resort and London’s Savoy Hotel, he graduated from the New England Culinary Institute. Now Executive Chef at Impiana Resort Patong, he oversees four distinct dining venues — including Sala Bua, known for its Mediterranean flair and beachfront elegance. Chef George’s philosophy is simple: fresh local ingredients, prepared with heart and international finesse.