Best Lobster Balls Recipes
SOUTHERN LOBSTER BALLS W/ MANGO BANANA KETCHUP SAUCE
About.com's Home Cooking blog: "This ketchup is a sauce that combines the sweetness of mangoes and bananas with an exotic spiciness. Serve as a dipping sauce for fritters, shellfish, pork, chicken, sausage, ham, or appetizer meatballs. Cook this up in less than 30 minutes. It will keep for up to two weeks in the refrigerator. Lobster balls make a great party appetizer, but you can also serve this dish as an entree. They are loaded with lobster and chock full of flavor from savory vegetables, Parmesan cheese, and herbs."
Provided by Stephanie Z.
Categories Lobster
Time 35m
Yield 10 serving(s)
Number Of Ingredients 31
Steps:
- For the sauce:.
- Place the mangoes, bananas, sweet onions, tomato paste, garlic, salt, brown sugar, molasses, balsamic vinegar, and Worcestershire sauce in a food processor and pulse until pureed.
- Transfer puree to a saucepan.
- Add ground chipotle pepper, ginger, cinnamon, allspice, nutmeg, cloves, and water. Stir to combine.
- Bring to a low boil. Reduce heat and simmer, stirring often, for 15 minutes.
- Let cool to room temperature to serve.
- Cover and refrigerate leftovers and use within two weeks.
- For the lobster balls:.
- Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese.
- Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
- Heat 1/2-inch of oil in a heavy skillet to 375°F or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.
Nutrition Facts : Calories 186.5, Fat 3.5, SaturatedFat 1.3, Cholesterol 89, Sodium 552.6, Carbohydrate 29.2, Fiber 2.2, Sugar 13, Protein 10.3
SPEARED SPHERES: LOBSTER MAC-N-CHEESE BALLS
Provided by Food Network
Categories appetizer
Time 5h25m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Transfer to a large bowl.
- Bring a medium pot of water to a boil and add the lobster tails. Cook for about 3 to 5 minutes. Remove the tails from the water and cool. Gently remove the meat and chop into small chunks. Add the meat to a small bowl and lightly season with salt and pepper, to taste. Set aside.
- In a medium saucepan, over medium heat, add the butter. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk in the warmed 2 cups of half- and-half into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper, to taste. Gently mix in chopped lobster meat. Fold the lobster-cheese sauce into the macaroni.
- Pour the macaroni and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Shape the cold macaroni and cheese into individual size balls and arrange them on a parchment paper-lined tray. Freeze the balls at least another 2 hours. In a shallow bowl, beat the eggs and 2 tablespoons half-and-half together to form an egg wash. Put the bread crumbs into another shallow bowl. Remove the macaroni and cheese balls from the freezer. Dip the frozen balls into the egg wash, then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 350 degrees F. Fry the macaroni and cheese balls, in batches, until they are golden brown and center is hot, about 5 minutes. Remove the balls to a paper towel lined plate to drain.
- Skewer the balls with a long bamboo spears to help hold together, and serve.
LOBSTER BALLS RECIPE
Lobster balls make a great party appetizer, but you can also serve this dish as an entree. They are loaded with lobster and chock full of flavor from savory vegetables, Parmesan cheese, and herbs.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Whisk together bread crumbs, flour, baking powder, garlic powder, dill weed, lemon pepper, salt, and Parmesan cheese. Stir in lobster, bell pepper, onion, and eggs until well-combined. Let rest for 15 minutes.
- Heat 1/2-inch of oil in a heavy skillet to 375 F. or preheat a deep-fryer. Roll lobster mixture into balls about 1-1/2 inches in diameter. Deep-fry until golden brown.
- Serve lobster balls with Mango Banana Ketchup Sauce.
- Yield: about 24 lobster balls
- (Lobster Balls Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.)
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