Maine Lobster Arancini

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By: Matt Robinson, sponsored by the Maine Lobster Marketing Collaborative

Makes 16

Ingredients

  • 1 cup (131g) chopped Maine Lobster
  • 1 cup (423g) cooked risotto
  • 1/2 cup (58g) mozzarella
  • 1/2 cup (45g) parmesan
  • 1/2 cup (58g) fontina
  • 1/2 cup (108g) breadcrumbs, divided use
  • 2 eggs
  • 2 tablespoons chopped parsley
  • 1 teaspoon kosher salt
  • Vegetable oil for frying

Directions

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.

  1. 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.
  2. 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.
  3. Heat 1 inch of vegetable oil in a large saucepan over medium until a deep-fry thermometer reads 360 degrees F.
  4. Work in batches and fry the balls, turning as they fry to ensure all sides are golden brown, about 3-4 minutes.
  5. Remove from oil and place on a paper-towel-lined cooling rack. Serve immediately.