Lavish Maine Lobster Arancini
Recipe by Matt Robinson; Courtesy of Maine Lobster Marketing Collaborative. Serves 16
Would you like to show off the sweet, delicate flavor of Maine lobster in a fun and creative way?
This easy recipe combines traditional Italian arancini with succulent Maine lobster for a decadent appetizer or main dish. Cooked Arborio rice is mixed with pieces of cooked Maine lobster meat, Parmesan cheese, and seasonings...then formed into balls, rolled in breadcrumbs, and deep-fried until crispy and golden brown. Wicked Good!
- 1 cup chopped Maine Lobster
- 1 cup cooked risotto
- 1/2 cup mozzarella
- 1/2 cup parmesan
- 1/2 cup fontina
- 1/2 cup breadcrumbs, divided use
- 2 eggs
- 2 tablespoons chopped parsley
- 1 teaspoon kosher salt
- Vegetable oil for frying
- In a large bowl, add the lobster, risotto, mozzarella, parmesan, fontina, and 1/2 cup (72g) of breadcrumbs, parsley, and salt into a bowl and mix well. Shape the mixture into sixteen 2-inch balls.
- Place the remaining 1/4 cup (36g) breadcrumbs in a small shallow bowl. Roll the balls in the breadcrumbs and transfer them to a baking sheet.
- Heat 1 inch of vegetable oil in a large saucepan over medium until a deep-fry thermometer reads 360 degrees F.
- Work in batches and fry the balls, turning as they fry to ensure all sides are golden brown, about 3-4 minutes.
- Remove from oil and place on a paper-towel-lined cooling rack. Serve immediately.