Recipe
Ingredients
1 CUP (131G) CHOPPED
1/2 CUP (58G)
1/2 CUP (45G)
1/2 CUP (58G)
1/2 CUP (108G), DIVIDED USE
2 TABLESPOONS CHOPPED
1 TEASPOON
1 CUP (423G)
2
FOR FRYING
Directions
Step 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.
Step 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.
Step 3:
Heat 1 inch of vegetable oil in a large saucepan over medium until a deep-fry thermometer reads 360 degrees F.
Step 4:
Work in batches and fry the balls, turning as they fry to ensure all sides are golden brown, about 3-4 minutes.
Step 5:
Remove from oil and place on a paper-towel-lined cooling rack. Serve immediately.
Maine lobster
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