Fried Lobster Balls Recipes

DEEP FRIED LOBSTER

Steps:

• In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely.
• Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.

FLORIDA FRIED LOBSTER

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Sprinkle the butterflied lobster tails on both sides with some Cajun seasoning, then spread on both sides with some garlic butter. Spread the lobster flesh with the minced garlic; sprinkle more Cajun seasoning over the garlic layer. Top with more garlic butter.
• Bake until cooked through, about 15 minutes (do not overcook).

SPEARED SPHERES: LOBSTER MAC-N-CHEESE BALLS

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.

AIR FRYER LOBSTER TAILS WITH LEMON-GARLIC BUTTER

Steps:

• Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread the tail halves apart. Place tails in the air fryer basket with lobster meat facing up.
• Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is tender, about 30 seconds. Transfer 2 tablespoons of butter mixture to a small bowl and brush onto lobster tails; discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper.
• Cook in an air fryer at 380 degrees F (195 degrees C) until lobster meat is opaque, 5 to 7 minutes. Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.

STIR-FRIED LOBSTER AND MIXED VEGETABLES

Steps:

• 1. Blanch and toast almonds. 2. With a cleaver, chop lobster lengthwise in half then clean. Chop, shell and all, in 1/2-inch cubes. 3. Slice celery diagonally in 1/4-inch sections. Slice bamboo shoots 1/4-inch thick, then in 3/4-inch squares. Drain canned mushrooms. Crush garlic. 4. Mince ginger root then combine with stock, sherry and sugar. 5. Heat oil. Add salt, then garlic, and stir-fry a few times. Add lobster stir-fry 1 minute. Add vegetables and stir-fry 2 minutes more. 6. Stir in ginger-stock mixture and heat quickly. Then cook, covered, 3 minutes over medium heat. 7. Meanwhile blend cornstarch, soy sauce and cold water to a paste then stir in to thicken. Sprinkle with sesame oil garnish with toasted almonds and serve. NOTE: This dish is also called Subgum Lobster. VARIATIONS: * For the whole lobster, substitute 2 lobster tails. Discard shell and cut meat in Y2-inch slices. * For the vegetables, substitute any of the following: asparagus, bean sprouts, Chinese cabbage stems, cucumbers, green peppers, fresh or dried mushrooms, or onions. Or any of the following, parboiled: broccoli, carrots, cauliflower, Chinese turnips, green peas or string beans. (All, with the exception of the bean sprouts and green peas, should be diced.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.