Preheat the oven to 450 degrees F. Generously butter a 12-cup muffin tin.
Roughly chop the lobster meat into small pieces and set aside. Finely chop the garlic scapes.
In a large bowl, or the bowl of your food processor, mix together the mashed potato, cracker crumbs, chopped garlic scapes and egg. Stir in the grated cheese, Worcestershire Sauce, lemon juice and Old Bay Seasoning. Add the lobster meat. Taste and correct the seasonings if needed.
Portion the mixture into muffin tin cups. Bake until golden, and the sides of the cakes are nice and brown, about 15 minutes.
Remove from the oven. Let sit for 2 to 3 minutes, then loosen the sides (if needed) with a knife. Invert the muffin tin onto a sheet pan. Plate and serve.
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.