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Lobster Balls

In honor of the State Fair of Texas opening, I felt the need to share an appetizer that is indeed deep fried, which seems to be a bad word these days, or 2 bad words, actually! The succulent Lobster in these Lobster Balls may make it a bit too pricy for the Midway, but makes it a perfect Amuse Bouche for you and your guests!

Lobster Balls


¾ C Coarse Bread Crumbs or Panko

½ C Flour

1 t Baking Powder

½ t Granulated Garlic

2 t Tarragon

½ t Lime Powder

½ t Kosher Salt

1/3 C Parmesan Cheese

1 t Lemon Juice

16 oz Raw Lobster Meat, finely chopped

1 Scallion/Green Onion, chopped or ¼ C Green Bell Pepper, chopped

½ Small Sweet Onion, finely chopped

3 Eggs, well-beaten

Vegetable Oil for frying


1. In medium mixing bowl, whisk together Bread Crumbs, Flour, Baking Powder, Garlic, Tarragon, Lime Powder, Salt & Parmesan Cheese.

2. Add Lemon Juice, Lobster, Scallions, Sweet Onion, and Eggs. Stir until well-combined.

3. Let rest for 15 minutes.

4. In large skillet or deep-fryer, heat oil to 375°.

5. Roll lobster mixture into 1½” balls and deep fry until golden brown.

6. Enjoy with your favorite dipping sauce, on a Po’Boy roll with your favorite toppings, atop a bed of linguine, or however you desire!

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