Fried Lobster Mac n Cheese Balls
Enter the Fried Lobster Mac and Cheese Balls—this dish is where humble kitchen classics meet upscale elegance, a testament to the joy of blending worlds in culinary adventures. I first discovered that this should be put together on a trip to Michigan, my daughters, and we went out to put-in-bay. The e name of the restaurant there escapes my memory, but we ordered the
Lobster mac n cheese and when I got it I thought to myself this would be a lot less messy for kids if it were in a ball. So now. There’s something about the rich, comforting embrace of mac and cheese that brings us back to simpler times. But who says comfort food can’t have a luxurious makeover?
Ingredients:
- For the Lobster Mac and Cheese:
- 2 cups elbow macaroni, cooked al dente
- 1 1/2 cups cooked lobster meat, roughly chopped (Fresh is best, but feel free to use thawed frozen lobster if fresh isn’t available. We’re not snobs here)
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese (Trust me, it’s worth the extra buck for that melt and pull.)
- 1/4 cup grated Parmesan cheese
- For Breading and Frying:
- 2 large eggs, beaten
- 1 cup all-purpose flour (for dredging)
- 2 cups panko breadcrumbs
- Oil, for frying (Vegetable or canola oil works wonders.)
Instructions:
Prepare the Lobster Mac and Cheese: In a large pot, melt butter over medium heat. Stir in the flour to create a roux, cooking for about 2 minutes until golden but not browned. Whisk in milk gradually until smooth. Add onion powder, garlic powder, smoked paprika, cayenne, salt, and pepper. Cook and stir until the sauce thickens.
Combine: Reduce heat to low. Mix in the cheddar, Gruyère, and Parmesan until the cheeses melt into a velvety sauce. Fold in the cooked macaroni and lobster meat. Adjust seasoning if needed. Spread the mixture into a shallow pan and refrigerate until cold and firm, at least 2 hours or overnight.
Shape and Bread: Once chilled and firm, use a scoop or your hands to form the mac and cheese into balls, about the size of golf balls. Roll each ball first in flour, then dip in beaten eggs, and finally coat in panko breadcrumbs. Make sure each ball is well-coated for that perfect crunch.
Fry to Perfection: Heat oil in a deep-fryer or large saucepan to 350°F (175°C). Fry the balls in batches, being careful not to overcrowd the pot, until golden brown and crispy, about 4–5 minutes. Drain on paper towels to remove excess oil.
Serving: Serve the Fried Lobster Mac and Cheese Balls hot, with a side of spicy aioli or your favorite dipping sauce. These golden beauties are perfect as a decadent appetizer or a main dish that speaks volumes of your culinary daring.
Creating this dish is like painting with bold strokes on a canvas of comfort food. The lobster elevates the mac and cheese with a touch of seaside luxury, while the crispy, golden exterior offers a satisfying crunch that leads to the creamy, savory interior. It’s a dish that doesn’t just feed the body; it sparks conversation and ignites the senses.
Remember, cooking is an art form, a way to express yourself. Don’t be afraid to tweak the spices or add a personal touch. In my kitchen, rules are more like guidelines. Except for safety rules—those are pretty solid.
Part of our Top 10 Best Party Appetizers!
