Easy Lobster Arancini
Crispy, creamy lobster risotto stuffed with buttery lobster tail and peas make the most incredibly unforgettable appetizer ever. Easy to assemble and make ahead, these are worthy of any celebration….big or small.
I ate a little too much during the holidays. I may have mentioned that before. The cookies, the mouthwatering Chocolate Turtle Biscotti, the Pumpkin Bread Pudding with Eggnog Bourbon sauce….I ate it all. And now….I have to pay the price. So, today….I registered for a race. And then I ran on the treadmill. And then stumbled off. I’m going to pay for that too. Later. I can feel it already.
I ate a recovery meal of dinosaur chicken nuggets and a very impromptu cheese plate. Protein, it heals the muscles. That’s a fact. And I may or may not have polished off the remainder of chocolate mousse from a dessert I’ll share with you later this week. I had to get it all out of the house because we will ease into cleaner eating this weekend. We will venture out on this journey together but first…..lobster. Lobster Arancini to be exact. Little balls of homemade lobster risotto stuffed with decadent lobster tail chunks with peas in a rich, buttery cream sauce. Drooling yet? I thought so.
These Lobster Arancini are super easy to make. The risotto does take a little time to come together (25 minutes approximately) but it’s well worth the time. AND you can assemble the arancini in advance and store them in the fridge on a baking sheet until your ready to fry them. OR you can fry them and freeze them already cooked (BONUS). Just bake them in a 425 degree oven for 25 – 30 minutes prior to serving and you’re ready to party. They are better straight from the fryer but I know how hosting can get hectic and hey, I like easy party bites to serve my guests without sweat dripping off my forehead. Or down my back. Let’s save the sweat for the treadmill. K?
You will be tempted to stop at the risotto….it’s pretty tasty. It’s a meal all itself but we’ll go there another day….lobster risotto day is coming soon. Today you need some appetizers for the New Year or tailgating or just because it’s Saturday. And this is the appetizer everyone will be talking about, this is the one they’ll ask for year after year. This is the appetizer that will become tradition. Happy New Year, my friends.
If you’re looking for even MORE EASY LOBSTER RECIPES you need to give these a try:
- Insanely easy Lobster Bisque
- Classic Lobster Rolls….soooo simple!
- Super quick Lobster Corn Chowder
- This Lobster Pasta Salad is summer in a bowl.
- Or keep it simple with this fool-proof baked Lobster Tail.
Easy Lobster Arancini
The perfect appetizer and a great way to use up leftover risotto, these Lobster Arancini can be frozen for easy party prep!
- 3 tablespoons butter
- 1 large shallot finely chopped
- 2 cloves garlic smashed and peeled
- 1 1/2 cups arborio rice
- 1 cup white wine I used pinot grigio
- 5 cups lobster stock simmering (use Chicken Stock if you can't find Lobster stock)
- 2/3 cup grated Parmesan
- 1 tablespoon lemon juice
- 1 teaspoon freshly chopped parsley
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups panko
- 1/2 cup finely grated Parmesan
- 2 eggs beaten
- 8 ounces lobster tail meat chopped into 1/2-inch cubes
- 1/2 cup frozen peas thawed
- 1 teaspoon butter
- 1 tablespoon heavy cream
- Canola for frying
- Melt the butter in a large saucepan over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic and cook 1 minute. Add the rice and stir to combine. Add the wine and simmer until the liquid is evaporated. Add 1/2 cup of the stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm, about 20 minutes. Remove from the heat and stir in the Parmesan, lemon juice, parsley, salt and pepper. Line a baking sheet with parchment and spread the risotto out on the sheet to cool to room temperature, about 15 minutes.
- In a small skillet, melt the remaining 1 teaspoon of butter and sauté the peas until warm. Stir in the lobster and cream. Set aside.
- In a large bowl combine the risotto, 1/2 cup of the panko, the Parmesan and the eggs. With damp hands, use about 2 tablespoons of the risotto mixture to form golf ball sized balls. Make an indentation in the center of each ball and insert small amount of the lobster and peas. Cover up the hole to completely enclose the lobster and roll the balls in the remaining 1 1/2 cups panko to coat.
- In a large, heavy-bottomed saucepan, add enough oil so that it is 3-inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F or a piece of bread thrown in starts to brown. Working in batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.